If like me you have a few food items left over from your Christmas day lunch you are going to love this recipe.  It is a great way to use up all those left overs or even those things that you thought you were going to cook but given the stress of the day didn’t get round to.  The key ingredients are the mashed potato and the polenta flour but other than that it is a very free form dish that is flexible to the contents of your fridge that may need using up. You could try adding fresh herbs for extra pizzazz.

Enjoy!

Ingredients (what I had left over made 6 croquettes)

250g of mashed potato

handful cooked carrots

handful cooked Brussels sprouts

2 handfuls cooked parsnips

3 handfuls cooked kale

3-4 tablespoons polenta flour/coarse cornmeal  for coating croquettes

sea salt and black pepper for seasoning

olive or coconut oil for cooking

Method

Roughly chop the vegetables into small pieces.  Mix with the mash potato, season well and form into croquette shapes.  Put the polenta flour into a shallow bowl and coat each croquette generously.

Heat a heavy based frying pan or skillet on a medium flame, add a generous glug of olive oil and gently fry the croquettes for a few minutes on each side until golden.  The croquettes can also be baked in the oven at 180C for about 20-25 minutes if you prefer not to fry them.

Serve hot and they are delicious with sauteed mushrooms and wilted spinach.

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