EASY PEA AND MINT CROQUETTES

INGREDIENTS

• 3 tbs olive oil

6 banana shallots, finely chopped (300 g/101⁄2 oz)

• 1 tbs white wine vinegar
• 700g frozen and defrosted peas
• 20g mint leaves, finely shredded
• 1 clove garlic, crushed
• 4 eggs
• 100g plain flour
• 150g panko breadcrumbs
• Sunflower oil, for frying

For the sauce

• 1 tsp dried mint
• 120g sour cream
• 1 tbs olive oil

• METHOD

  • 1
    To make the sauce, place all the ingredients in a bowl with 1⁄4 teaspoon salt and a grind of black pepper. Mix well and refrigerate until ready to use.
  • 2
    Place the olive oil in a medium-sized sauté pan on a medium heat. Add the shallot and sauté for 15–20 minutes, stirring often, until soft. Add the vinegar; cook for a further 2 minutes and then remove from the heat.
  • 3
    Place the peas in a food processor and briefly blitz. They need to break down without turning into a mushy paste. Transfer to a mixing bowl and stir in the shallot, mint, garlic, 1egg, 1⁄2 teaspoon salt and plenty of black pepper.
  • 4
    Line a tray that will fit in your freezer with baking paper and shape the pea mixture into 16 patties (around 60 g/2 oz each), about 7 cm (23⁄4 in) across and 2 cm (1 in) thick. Freeze for a couple of hours to firm up.
  • 5
    Place the remaining eggs in a bowl and gently beat. Place the flour in a separate bowl and the breadcrumbs in a third.
  • 6
    Remove the croquettes from the freezer and, one at a time, roll them in the flour, dip them in the egg, then coat them in the crumbs. You can then either return them to the freezer at this point or leave them at room temperature for about 1 hour, until partly defrosted. Whatever you do, when it comes to frying, it’s important that the patties are not entirely frozen; you want them to cook through without burning the crust.
  • 7
    Pre-heat the oven to 220°C/200°C fan/425°F/gas 7.
  • 8
    Fill a medium-sized frying pan with enough sunflower oil so that it comes 21⁄2 cm (1 in) up the sides. Place on a medium-high heat and leave for 5 minutes for the oil to get hot. Reduce the heat to medium and fry the croquettes in batches for about 4 minutes, turning once, until both sides are golden-brown.
  • 9
    Transfer to a baking tray and place in the oven for 5 minutes, to warm through. Serve at once, with the sauce spooned on top or placed alongside