Pea Croquettes Recipe with Feta and Mint Mayo

Pea and Yorkshire Fettle croquettes with mint mayo

  • serves 4
  • A little effort

Check out these crispy croquettes with peas and crumbly Yorkshire fettle. This impressive veggie recipe comes from chef Chris Boustead of new Islington restaurant, Linden Stores


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.


  • 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


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


  • 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...

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Nutritional Information

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