Pea and Yorkshire Fettle croquettes with mint mayo
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 4
Ingredients
- 50g butter, finely chopped
- 1 shallot, chopped
- 60g plain flour
- 1 tsp cornflour
- 350ml whole milk
- 100g peas (fresh or defrosted from frozen), roughly pulsed in a food processor
- 75g Yorkshire Fettle or feta, crumbled
- 1 tsp mint sauce
- 50g plain flour
- 2 eggs, beaten
- 75g dried breadcrumbs
- for deep frying oil
- a handful pea shoots
MINT MAYO
- 1 egg yolk
- 1 tsp English mustard
- 1 tsp cider vinegar
- 250ml vegetable oil
- 2 tsp mint sauce, 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.
