Potato, Butterbean and Tomato Croquettes

Ingredients

1 medium-sized potato

Plain flour for dusting

A teaspoon of butter

A handful of frozen peas

A tablespoon of tinned butterbeans (drained)

A tablespoon of left over tomato sauce (bolognese, cassoulet, arrabbiata, whatever you have)

Extra Virgin Olive Oil

Method

Peel and chop the potato and boil it with the peas until soft. In When cooked, add them to a bowl with the butterbeans, butter and tomato sauce until all combined.

Mould into small sausage shapes and roll in the flour before placing in the fridge to harden for an hour or so.

Heat a little olive oil in a regular sized saucepan and fry for a few minutes turning so that it is cooked on each side.

Tips: Different sauces and vegetables can be used as a great way of getting all the food groups in one meal (especially if the sauce you use is left over bolognese containing meat). I used butterbeans because they’re really easy to mash but any other bean with a similar substance would work just as well. They do freeze but they have a tendency to never quite harden up properly and turn into mash. They do however keep rather well in the fridge either before frying or after!

This is like a whole meal put together in one ‘easy to feed themselves’ croquette. That was the idea anyway but Florence also had them rather than all the elements separately and I suspect she ate a bit more because of it. She found them fun and Jimmy just got to enjoy all the lovely flavours. They’re easy to make although a little time-consuming so I make a few more than I need and we have them cold for lunch the next day too.

Makes: 6 croquettes.

Equipment needed: Bowl, potato peeler, saucepan, board for the flour and a frying pan.

Time: 5 minutes prep, 15 minutes cooking (boiling and frying combined) and 1 hours chilling time.

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