6 large baking potatoes
Knob of butter
1 packet (300g) PnP Brussels sprouts
Olive oil
1 packet (80g) PnP salad onions, finely sliced
¼ cup (60ml) PnP crème fraiche
½ cup (125ml) grated parmesan cheese
Grating of fresh nutmeg
Salt and milled pepper

1 cup (250ml) flour
2 free-range eggs, beaten
2 cups (500ml) ciabatta breadcrumbs (or regular)
¼ cup (60ml) poppy seeds

Vegetable oil for frying



Preheat oven to 180°C.
Bake potatoes until soft. Allow to cool enough to handle, scoop out flesh and mash with butter.
Sauté Brussels sprouts in a glug of oil. Mix with mash and remaining ingredients, and season well.
Shape mixture into croquettes and set in fridge.
Dust firm croquettes in flour, dip in egg and roll in breadcrumb and poppy seed mixture.
Heat 4cm of oil in a pan and deep-fry croquettes until golden and heated through.
Drain on kitchen paper and serve.

More good ideas:
• Replace Brussels sprouts with sautéed cabbage or peas.
• Add parsnip or sweet potato mash to the Brussel sprout mixture.

Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.