Pea Croquettes Recipe with Feta and Mint Mayo

Pea and Yorkshire Fettle croquettes with mint mayo

  • serves 4
  • A little effort

Impress your guests with these crisp, cheesy croquettes with a vibrant mint dip from chef Chris Boustead of Islington restaurant, Linden Stores

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Yorkshire Fettle is a creamy, sharp, feta-like sheep’s cheese made by Shepherd’s Purse. It’s worth seeking out for its piquant flavour, or you could use a good-quality feta in its place.

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Ingredients

  • butter 50g, finely chopped
  • shallot 1, chopped
  • plain flour 60g
  • cornflour 1 tsp
  • whole milk 350ml
  • peas (fresh or defrosted from frozen) 100g, roughly pulsed in a food processor
  • Yorkshire Fettle or feta 75g, crumbled
  • mint sauce 1 tsp
  • plain flour 50g
  • eggs 2, beaten
  • dried breadcrumbs 75g
  • oil for deep frying
  • pea shoots a handful

MINT MAYO

  • egg yolk 1
  • English mustard 1 tsp
  • cider vinegar 1 tsp
  • vegetable oil 250ml
  • mint sauce 2 tsp, or more to taste

Method

  • Step 1

    Melt the butter in a pan and cook the shallot over a low heat for 5 minutes or until softened. Add both flours and cook, stirring, for another 5 minutes. Add in the milk, little by little, stirring until you have a smooth sauce. Cook over a low heat for 10-15 minutes or until it becomes thick and can be touched without being sticky. Spread on a tray to cool.

  • Step 2

    Once cool, tip into a bowl and add the blitzed peas, crumbled cheese and mint sauce, then season and mix well. Cover and chill for at least an hour.

  • Step 3

    Using clean, damp hands, roll the mixture into 16 balls. Put the flour, eggs and breadcrumbs into separate bowls, then toss the balls through each in that order. Put on a tray and chill for an hour.

  • Step 4

    To make the mayo, put the egg yolk, mustard and vinegar into a large bowl and whisk. Gradually add the oil, very slowly at the beginning, whisking until thick and glossy, adding 1 tsp of cold water if it’s a little thick. Stir through the mint sauce. This will make more mayo than you need for the recipe but it will keep in the fridge for a week.

  • Step 5

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 2-3 minutes or until golden brown, then drain on kitchen paper. Serve with the mayo and pea shoots.

Check out more of our best deep-fried recipes here...

Devilled Whitebait with Roasted Garlic Mayo

Nutritional Information

  • Kcals 781
  • Fat 59.6g
  • Saturates 14.6g
  • Carbs 43.7g
  • Sugars 7.5g
  • Fibre 2.6g
  • Protein 16g
  • Salt 1.2g
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