Cabbage and Hazelnut Rolls

Hazelnuts, also called filberts or cob nuts, are grown in Kent. You'll sometimes see them with their leafy outer covering still in place, fitting closely over the nut. The three varieties are not exactly the same, but are interchangeable in most recipes.


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


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

2. 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.

3. 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.

4. 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.

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

6. 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.

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