Mash the potatoes. Cook the cabbage in boiling water for 5-10 minutes or until just tender. Drain well, Pur�e, adding milk if necessary - you should have 450 ml (3/4 pint) pur�e.

Melt the butter in a saucepan, add the flour and cook gently, stirring for 1-2 minutes. Gradually blend in the cabbage pur�e 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 1/2 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. Accompany with a crisp salad.