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PEA AND HAM CROQUETTES

Golden crisp breadcrumbs encasing soft mash rammed with the fresh summery and British flavours of minted pea and ham... now that is a croquette!

INGREDIENTS

STEP-BY-STEP-GUIDE

COOK AND MASH THE POTATOES

Peel and quarter the potatoes, then submerge them in cold salted water in a pan. Heat to a boil and simmer for 15 minutes until the potatoes are just cooked. Drain and allow to steam dry a little in the colander for a few minutes before mashing to a smooth mash with the knob of butter.

PREPARE THE OTHER FLAVOURS

Chop the ham as fine as possible, finely slice the mint leaves and squash the peas a little.

MAKE THE CROQUETTE MIXTURE

Mix the mash, ham, peas, mint and a generous pinch of salt and pepper together, then mold into thumb-sized cylinders.

SHAPE AND BREAD THEM

Roll the shaped croquettes in the flour, then dunk in the beaten egg before transferring to the bowl of breadcrumbs.

FRY THEM

fry them in vegetable oil at 180 degrees C for 4-5 minutes, rolling frequently to get an even golden colour. Drain them on kitchen roll to get rid of excess oil and serve 3 per portion on a bed of fresh watercress with a lemony vinaigrette.