Photo by: Jonathan Lovekin

Pea and mint croquettes

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3 tbsp olive oil
6 banana shallots, peeled and finely chopped (300g) 
1 tbsp white wine vinegar
700g frozen peas, defrosted
20g mint leaves, finely shredded
1 garlic clove, crushed
4 eggs, beaten
100g plain flour
150g panko breadcrumbs
sunflower oil, for frying
salt and black pepper

1 tsp dried mint
120g soured cream
1 tbsp olive oil

For a while we had a pretty wicked trio running the evening service at Ottolenghi in Islington. Tom, Sam and Myles were notorious for working hard and playing hard – in so many senses – but unfortunately the whiteness of this page prevents me from disclosing any details. All three had two things in common: a cheeky, irresistible grin, and an unusual passion for what they cooked. These croquettes, which sound more fiddly than they actually are, are their creation and worth a little effort. They can be made well in advance and taken up to the stage where they are covered in panko breadcrumbs and frozen. You can then partially defrost and fry them as you need.
The recipe makes 16 generously sized patties, ample for four people. To feed more, or to serve as a snack or starter, make them into smaller croquettes, weighing about 40g each.

Serves 4 as a main course; more as a starter or snack

(Plenty More, page 198)


The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |

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