Cabbage & Hazelnut Rolls

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Cabbage & Hazelnut Rolls

Makes 16

450 g (1 lb) potatoes

salt and pepper

900 g (2 lb) green cabbage, roughly chopped

45 ml (3 tbsp) fresh milk, if necessary

50 g (2 oz) butter

50 g (2 oz) plain flour

50 g (2 oz) hazelnuts, chopped and toasted

2 eggs, beaten

100 g (4 oz) dry breadcrumbs

vegetable oil for deep-frying

lemon twists, to garnish

Boil the potatoes in salted water for 20 minutes or until tender. Drain and mash without adding liquid.

Cook the cabbage in boiling salted water for 5 - 10 minutes or until just tender. Drain well. Puree in a blender or food processor, .adding the milk if necessary - you should have 450 ml (3/4 pint) puree.

Melt the butter in a saucepan, add the flour and cook gently, stirring, for 1-2 minutes. Gradually blend in the cabbage puree and milk, if necessary. Bring to the boil, then simmer for 5 minutes.

Stir the mashed potatoes and hazelnuts into the sauce, season to taste and mix well. Transfer to a bowl, cool, cover and chill for at least 1 1/2 hours or until firm.

With dampened hands, shape the mixture into 16 rolls. Place on a greased baking sheet and chill again for at least 20 minutes.

Coat the croquettes in the beaten eggs, then the breadcrumbs. Heat the oil to 180°C (350°F) in a deep-fat fryer. Deep-fry the rolls in batches for about 4 minutes, until crisp and golden. Remove with a slotted spoon and drain on absorbent kitchen paper while frying the remainder.

Serve hot, garnished with lemon twists. Accompany with a crisp salad.