Potato croquettes with bacon and sprouts

IMG_2841Today, seeing the leftover mashed potato in my fridge I was pining for চপ (chops) which are an Indian version of the European croquette, but with minced meat or vegetables and green chilli in the middle.

I ended up going full circle and making a European chop, basically going back to the original croquette, I guess!

Probably because I did not put the 200g of other vegetables, 8 rashers of bacon just made it too salty, so I’d suggest cutting to 4 rashers. I used olive oil not butter for initial frying, and rice bran oil, not sunflower for deep frying.  I’m not sure how much flour I actually used, so I’ve put 100g not 200g.

I also missed out the final stage of coating in egg and breadcrumbs, so this version here is what I did, and I based mine on the BBC Good Food recipe entitled Bubble and Squeak Croquettes.


  • olive oil
  • 200g onions, sliced
  • 4 rashers back or streaky bacon, chopped
  • 2 handfuls sprouts, shredded
  • 500g leftover roast or boiled potatoes, mashed
  • 2 eggs, beaten
  • 100g plain flour, well seasoned, plus a little extra for shaping
  • rice bran, sunflower or vegetable oil, for frying

Makes 26


  1. Melt the butter in a pan, then fry the onions and bacon together for 10 mins until the onions are soft and bacon has started to colour. Add the cabbage or sprouts to the pan with a good grinding of black pepper. Stir well, then add a splash of water and cook, covered, for 5 mins more until tender.
  2. Tip the potatoes and cooked veg into the pan, then mash really well. Mix in the eggs, then season to taste. Turn onto a floured surface, flatten out, then cut into squares about the size of a scone. Roll each piece into long pieces and cut each into three.
  3. Heat oven to 190C/170C fan/gas 5. Heat a 5mm depth of oil in a large frying pan; then, once a crumb turns golden within a few secs, shallow-fry the croquettes in 2 batches for 2 mins each side, turning carefully. (Or keep frying if yours are small enough to cook this way, as mine were).  Drain on kitchen paper and transfer to a baking sheet lined with baking paper. Bake for 15 mins or, if making ahead, cover and chill for up to 2 days. To reheat, give them 15 mins in the oven at 190C/fan 170C/gas 5 until hot through and crisp on the outside.



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