Makes 16               

 Potatoes - 450g (1 lb), boiled until tender
Green cabbage - 900g (2 lb), roughly chopped
Milk - 3 tbsp, if necessary
Butter - 50g (2 oz)
Plain flour - 50g (2 oz)
Hazelnuts - 50g (2 oz), chopped and toasted
Eggs - 2, beaten
Dry breadcrumbs - 110g (4 oz)
Oil - for deep frying
Lemon twists - for garnish

Mash the potatoes. Cook the cabbage in boiling water for 5-10 minutes or until just tender. Drain well, Purée, adding milk if >necessary.

Melt the butter in a saucepan, add the flour and cook gently, stirring for 1-2 minutes. Gradually blend in the cabbage purée and milk, if necessary. Bring to the boil, then simmer for 5 minutes.

Stir the mashed potatoes and hazelnuts into the sauce and mix well. Transfer to a bowl, cool, cover and chill for at least 1.5 hours or until firm. Shape the mixture into 16 rolls. Place on a greased baking sheet and chill again for at least 20 minutes.

Coat the croquettes in beaten eggs, then the breadcrumbs. Heat the oil to 180 °C (350 °F) in a deep fat fryer. Deep-fry the rolls in batches for >about 4 minutes, until crisp and golden. Remove with a slotted spoon and drain on absorbent kitchen paper while frying the remainder. Serve hot, garnished with lemon twists.