Pea and Yorkshire Fettle croquettes with mint mayo
1 HOUR 30 MINUTES + CHILLING | SERVES 4
A LITTLE EFFORT |
Yorkshire Fettle is a creamy, sharp, feta-like sheep’s cheese made by Shepherd’s Purse (shepherdspurse.co.uk). It’s worth seeking out for its piquant flavour, or you could use a good-quality feta in its place. butter 50g
shallot 1, finely chopped
plain flour 60g
cornflour 1 tsp
whole milk 350ml
peas (fresh or defrosted from frozen) 100g, roughly pulsed in a food processor Yorkshire Fettle or feta 75g, crumbled mint sauce 1 tsp
plain flour 50g
eggs 2, beaten dried breadcrumbs 75g oil for deep frying pea shoots a handful MINT MAYO
egg yolk 1 english mustard 1 tsp cider vinegar 1 tsp vegetable oil 250ml mint sauce 2 tsp, 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.
PER SERVING 781 KCALS | FAT 59.6G SATURATES 14.6G | CARBS 43.7G | SUGARS 7.5G FIBRE 2.6G | PROTEIN 16G | SALT 1.2G