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21 December 2012,01:29 by
V.Chitralekha

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CABBAGE AND HAZELNUT ROLLS

Serves :
4

Preparation Time :
50 minutes

Cooking Time :
2 hours

Preparation Method :

  • 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 .
  • 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.

INGREDIENTS

  • 300 grams potatoes
  • Salt and pepper
  • 500 grams green cabbage, roughly chopped
  • 25 ml fresh milk, if necessary
  • 25 grams butter
  • 25grams plain flour
  • 25 grams hazelnuts, chopped and toasted
  • 1 egg, beaten
  • 50 grams dry breadcrumbs
  • Cooking oil for deep-frying
  • Lemon twists, to garnish

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