Potato and Vienna Croquettes with Rainbow Coleslaw

3302

Prep time: 20 minutes
Cooking time: 50 minutes
Serves: 4–5

CROQUETTES

  • 2½ cups warm mashed potatoes
  • 4 ENTERPRISE Smoked Viennas, cut in halves
  • 2 teaspoons chives, finely chopped
  • 2 tablespoons butter
  • 1 cup cake flour
  • 1 egg
  • 1 tablespoon (15ml) water
  • 1½ cups fresh breadcrumbs
  • Sunflower oil, for frying

RAINBOW COLESLAW

  • 2 cups red cabbage, shredded
  • 2 cups white cabbage, shredded
  • 3 carrots, cut into strips
  • 1 red pepper, cut into strips
  • Handful coriander, chopped
  • 2 tablespoons sesame seeds

LEMON DRESSING

  • ¼ cup (65ml) lemon juice
  • ½ cup (125ml) olive oil
  • 1 garlic clove, crushed
  • 2 tablespoons sugar
  • Handful coriander, chopped
  1. For coleslaw, combine all ingredients in a large bowl.
  2. For lemon dressing, combine all ingredients.
  3. For the croquettes, combine potatoes, chives and butter. Season to taste. Shape about 5 tablespoons of mixture around each halved ENTERPRISE Smoked Viennas into 10-centimetre logs.
  4. Place flour in a shallow bowl. In another shallow bowl, whisk egg and water to make an egg wash. Place breadcrumbs in a third bowl.
  5. Roll potato logs, one by one, in flour (shaking off excess), dip in egg wash and coat with breadcrumbs.
  6. Heat oil in a medium-sized saucepan until hot. Fry croquettes in batches for about 5 minutes, or until golden – turning as required.
  7. Drain on paper towels. Serve with coleslaw and lemon dressing.