Pea and mint croquettes

Pea and mint croquettes

From
Harvest
Makes
12
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring a large saucepan of water to the boil and cook 700 g fresh peas until tender. Drain and refresh under cold water. Heat a small pan over medium heat, add a splash of oil and cook 1 diced onion until soft. Add 2 crushed garlic cloves and cook for a further 1–2 minutes. Put the cold peas in a food processor and blitz until well chopped but not mushy. Put in a bowl along with 230 g mashed potato, 1 handful of finely chopped mint and the cooked onion and garlic. Season well with salt and freshly ground black pepper. Mix well. Shape into 12 croquettes and put in the refrigerator to chill. Coat each croquette with seasoned flour, beaten egg and panko breadcrumbs. Deep-fry until golden brown.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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