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  • 150g/5oz cooked mashed
  • potatoes, cooled
  • 75g/3oz cold roast beef (see
  • pages 48–9), finely chopped
  • 50g/2oz carrot, grated
  • 2 spring onions, finely chopped
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp sun-dried tomato paste
  • a few drops of Worcestershire sauce
  • 50g/2oz fresh white breadcrumbs
  • 2 tbsp sunflower oil
  • salt and pepper


  1. Put all of the ingredients (except the oil) in a bowl, season lightly with salt and pepper, then mix until well combined. Shape into 6 sausage shapes.
  2. Heat the oil in a frying pan over a medium heat, add the croquettes and fry for 3–4 minutes, turning them until lightly golden all over and heated through.
  3. Alternatively, bake them in an oven preheated to 180°C/350°F/Gas 4 on a greased baking sheet for 12 minutes.
  4. The cooked croquettes can be frozen (once cooled) for up to 3 months. Defrost, then reheat for 10–12 minutes in the oven at 180°C/350°F/Gas 4, or until warmed through.
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