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.
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
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 781
- Fat 59.6g
- Saturates 14.6g
- Carbs 43.7g
- Sugars 7.5g
- Fibre 2.6g
- Protein 16g
- Salt 1.2g
