Pea & Yorkshire Fettle Croquettes with Mint Mayo
- 50g butter, finely chopped
- 1 shallot, chopped
- 60g plain flour
- 1 tsp cornflour
- 350ml whole milk
- field fare AA grade peas defrosted
- 100g roughly pulsed in a food processor
- 75g Yorkshire Fettle or feta, crumbled
- 1 tbsp mint sauce
- 50g plain flour
- 2 eggs, beaten
- 75g dried breadcrumbs
- oil for deep frying
- pea shoots a handful
For the Mint Mayo
- 1 egg yolk
- 1 tbsp English mustard
- 1 tbsp cider vinegar
- 250ml vegetable oil
- 2 tbsp mint sauce, or more to taste
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.
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.
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.
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.
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.
Many thanks to www.olivemagazine.com for this recipe