CABBAGE AND HAZELNUT ROLLS

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.