1.) In a bowl, combine your leftover mash and vegetables with 50g of sage & onion peanut butter. Mix until smooth and well incorporated, then shape into small cylinders.
2.) Coat each croquette by rolling in plain flour, then beaten egg, and finally breadcrumbs, ensuring an even coating.
3.) Heat oil in a deep pan until it reaches frying temperature. Carefully lower in the croquettes and fry for around 5 minutes, or until crisp and golden brown.
4.) Meanwhile, prepare the gravy. Gently heat your leftover gravy over a low heat, stirring in 25g of sage & onion peanut butter until smooth and glossy.
5.) Remove the croquettes from the oil and drain on paper towel. In the same oil, briefly fry the sage leaves for a few seconds until crisp - watch closely as they cook very quickly. Drain and lightly season.
6.) Serve the croquettes hot, topped with crispy sage leaves and accompanied by the warm dipping gravy.
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