Turn leftover mash and vegies into crispy golden parcels the whole family will love.
- Melt butter in a large non-stick frying pan over medium heat. Add bacon and cook, stirring occasionally, for 2 minutes or until golden. Add mixed vegies and cook, stirring occasionally, for 4 minutes or until soft. Transfer to a large bowl. Add herbs and mashed vegies. Season. Combine.
- Use damp hands to roll 2 tablespoonfuls of the mixture into 7cm-long croquettes. Place on a baking tray lined with baking paper. Place in the fridge for 20 minutes or until firm. Whisk the egg and milk together in a shallow bowl. Place the flour and breadcrumbs in separate bowls. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper.
- Add oil to a large non-stick frying pan to come 2cm up side. Heat over medium-high heat. Cook croquettes, in batches, turning, for 2 minutes or until golden brown. Drain on paper towel. Season. Serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set