150g/5oz cooked mashed<br />
potatoes, cooled<br />
75g/3oz cold roast beef (see<br />
pages 48–9), finely chopped<br />
50g/2oz carrot, grated<br />
2 spring onions, finely chopped<br />
1 tsp chopped fresh thyme leaves<br />
1 tsp sun-dried tomato paste<br />
a few drops of Worcestershire sauce<br />
50g/2oz fresh white breadcrumbs<br />
2 tbsp sunflower oil<br />
salt and pepper<ol>
<li>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.</li>
<li>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.</li>
<li>Alternatively, bake them in an oven preheated to 180°C/350°F/Gas 4 on a greased baking sheet for 12 minutes.</li>
<li>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.</li>
</ol>
Beef Croquettes
I’m all about using up the leftovers! So, if you have any roast beef going spare, transform it into these tasty croquettes. They are super tasty and you can freeze them once cooked and cooled, simply by reheating them in the oven when needed.
