Pea & Yorkshire Fettle Croquettes with Mint Mayo

Pea & Yorkshire Fettle Croquettes with Mint Mayo

Serves 4
Cooks in
Preparation Time
Moderate

Ingredients

  • 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

 

50g butter, finely chopped1 shallot, chopped60g plain flour1 tsp cornflour 350ml whole milkfield fare AA grade peas defrosted 100g roughly pulsed in a food processor75g Yorkshire Fettle or feta, crumbled1 tbsp mint sauce 50g plain flour2 eggs, beaten75g dried breadcrumbsoil for deep fryingpea shoots a handfulFor the Mint Mayo1 egg yolk1 tbsp English mustard 1 tbsp cider vinegar 250ml vegetable oil2 tbsp mint sauce, or more to taste 

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.

Many thanks to www.olivemagazine.com for this recipe 

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