CABBAGE AND HAZELNUT ROLLS

Preparation Method :

• Boil the cabbage and puree it in a food processor with a tea spoon of milk.
• Heat the butter in a saucepan, add the flour and cook for 1-2 minutes. (Keep stirring).
• Gently stir in the cabbage purée and add the remaining milk. At first boil it and then simmer for 5 minutes.
• Mash the boiled potatoes.
• Add the mashed potatoes, hazelnuts, salt and pepper to the sauce pan and mix it well.
• Remove it from the heat and transfer to a bowl, cool it and chill for at least 1½ hours or until firm. (Chill it covered).
• Now shape the mixture into small round shaped rolls.
• Place on a greased baking sheet and chill again for at least 20 minutes.
• Dip the balls in beaten eggs and then dredge with the breadcrumbs.
• Heat the oil in a deep fryer.
• Deep-fry the rolls until crisp and golden.
• Remove it from the oil and drain the excess oil.
• Serve hot, garnished with lemon twists.