NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Large pan for deep-frying / deep-fryer
• 3 (mixing) bowls

INGREDIENTS

• vegetable oil, if you intend to deep-fry in a pan on your gas stove
• 50 grams bacon cubes (or 3 slices of smoked bacon, finely cut)
• 2 shallots
• 250 grams Brussels sprouts
• 400 grams creamy/starchy potatoes
• 1 egg yolk
• ¼ nutmeg apple, grated (or a few pinches of nutmeg powder)
• 1 tablespoon coarse mustard, plus 1 extra teaspoon
• pepper
• 1 handful of (white) bread crumbs
• 2 tablespoons flour, plus extra for dusting
• 1 egg
• a few twigs of sage
• 5 tablespoons mayonnaise

METHOD OF PREPARATION

• Finely chop the shallots, the Brussels sprouts and the sage, keeping the ingredients separate.
• Scrub or peel the potatoes and boil until cooked.
• Fry the bacon over medium heat for a few minutes. When the bacon begins to brown, lower the heat and add the shallots.
• When the bacon is crispy, add the Brussels sprouts and a splash of water: allow to simmer for a few minutes with a lid on the pan. Then remove the pan from the heat.
• Mash the potatoes in a bowl and stir in the egg yolk, nutmeg, 1 teaspoon mustard, a pinch of pepper and the bacon-vegetable mixture.
• Dust your hands with flour and shape the potato mixture into balls the size of a golf ball and then roll these out into croquettes.
• Place these on a plate and allow to stiffen for 30 minutes in the refrigerator.
• Mix the (white) bread crumbs with the sage in a bowl.
• Put the flour in one bowl and the egg in another.
• Dust the croquettes one by one with flour, roll them through the egg and then through the bread crumbs.
• Heat a 2-cm layer of oil in a large pan or preheat a deep-fryer.
• Fry the croquettes in portions until they are golden brown and crispy.
• Mix 1 tablespoon of mustard with the mayonnaise and serve this sauce with the hot croquettes.

Enjoy!