Bread sauce and stuffing croquettes
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Skip to ingredients
- 200g cooked stuffingcrumbled
- 50g plain flourseasoned
- 2 eggsbeaten
- 100g panko breadcrumbs
- 2 tbsp cranberry sauce
- 2 tbsp chilli jam
- for deep-frying vegetable oil
BREAD SAUCE
- 1 onionpeeled
- 6 cloves
- 2 bay leaves
- 6 black peppercorns
- a good grating nutmeg
- 2 cloves garlicpeeled
- 400ml whole milk
- 100ml double cream
- 150g white breadcrumbs
- 2 tbsp butter
Nutrition: per serving
- kcal533
- fat33g
- saturates12.4g
- carbs45.4g
- sugars8.6g
- fibre1.8g
- protein12.6g
- salt1g
Method
step 1
To make the bread sauce, stud the onion with the cloves and put in a pan with the bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer, remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently, stirring regularly, for 20 minutes until very thick. Pour into a container, cover and cool. Stir through the crumbled stuffing, then chill completely.
step 2
Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the breadcrumbs. Repeat with the remaining mixture.
step 3
Mix together the cranberry sauce and chilli jam in a bowl to make a dipping sauce.
step 4
Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in a low oven while you fry the rest. Serve with the sauce.
