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Pea and Yorkshire Fettle croquettes with mint mayo
- Chris Boustead
Published: September 7, 2018 at 3:51 PM
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Serves 4
A little effort
Total time: 1 hr and 30 mins
+ chilling
0 reviews
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Impress your guests with these crisp, cheesy croquettes with a vibrant mint dip from Islington restaurant, Linden Stores
Vegetarian
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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.
Ingredients
Nutrition
-
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
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1 tsp cider vinegar
-
250ml vegetable oil
-
2 tsp mint sauce
or more to taste
Nutrition: per serving
- kcal781
- fat59.6g
- saturates14.6g
- carbs43.7g
- sugars7.5g
- fibre2.6g
- protein16g
- salt1.2g
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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...
Authors
Chris Boustead
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