Christmas leftovers with truffle butter

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Leftovers can be the best and the worst part of a festive meal. Yes, let’s be honest, after a couple of days of luscious Christmas food, returning home to reheated turkey or mash doesn’t sound very appealing. But if Christmas is the time of the year to be merry and bright, then the days after Christmas are there to get us ready for the New Year.

This week is for us to reflect on the year ending and the new one beginning. And of course to sort out all the leftovers from the last few days. We’re here to inspire you for both.

Below is a recipe for leftover potatoes. But not only that. It is also something to inspire you to be different in the new year. To not waste food. To treat leftovers with care and see them transform. To begin 2017 with a new, no-waste philosophy.

But we wouldn’t want you to eat dry old potatoes. We want you to turn these potatoes into a new dish. To not waste anything and at the same time enjoy the food that you create. For this recipe you can use any potatoes you’ve got. Roasted, boiled, already mashed. Take them out of the fridge, gather the few ingredients listed below and get ready to be amazed.

We will use truffle butter to transform humble leftovers into yet another festive dish. With real truffle pieces inside, this butter is so aromatic that only a couple of teaspoons work wonders.

Truffle Butter Potato Croquettes
(For 2-3 people)

350g potatoes, mashed
3 eggs
30g of truffle butter, melted under gentle heat
30g flour
Salt and pepper to taste
A cup of breadcrumbs
Extra virgin olive oil for frying

Grind any leftover bread in fine breadcrumbs. Mix the mashed potatoes, the one egg, truffle butter and flour. Season with salt and pepper.
Roll the croquettes as you prefer and place them in the fridge for 20min. This will help them keep their shape. Whisk the eggs together in a shallow bowl. In another shallow bowl place the breadcrumbs. Dip each croquette into the eggs and then roll onto the breadcrumbs. Fry with a bit of olive oil on a medium-high heat, until golden brown on the outside and hot on the inside (yes, you have to taste one).  Enjoy while hot!

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