Nut and Cabbage Rolls
Veg HT MC 50mins
Vegetarian Vegetables Nuts Main Course
Potatoes, peeled and
Green Cabbage, chopped
for deep frying
Boil the potatoes in a pan of salted water for 20 minutes or until soft. Drain and
mash without adding any extra liquid or butter.
Meanwhile, Cook the cabbage in salted water for 10 minutes, until just tender. Drain
well then process in a blender or processor together with the milk, until pureed.
Melt the butter in a pan, add the flour and cook, stirring, for 1-2 minutes. Gradually
stir in the pureed cabbage, bring to the boil and simmer for 5 minutes, stirring.
Remove from the heat, stir in the potato, hazelnuts, salt and pepper and mix well.
Cover and chill for 2 hours or until firm.
Preheat the oil to 180C, 350F. Using dampened hands, shape the potato mixture
into 16 even sized balls Dip in the beaten egg then roll in breadcrumbs.
Deep fry, in batches, for approximately 5 minutes until golden brown. Drain on
kitchen paper. Serve hot.
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