Pea & Mint Croquettes With A Beetroot Yoghurt Dip
Ready To Eat
Pea & Mint Croquettes With A Beetroot Yoghurt Dip
“This recipe reflects the seasonal produce from Beeswax Dyson Farming. The classic and familiar potato croquette has been given a modern edge with flavours of pea and fresh mint. This dish can either be served as a starter or alongside roast lamb.” – Laura Smithson
Passed on to us by: Jenny Jefferies, Twitter @j_l_jefferiesInstagram @j.l.jefferiesInstagram @fortheloveofthelandFacebook For The Love Of The Land https://www.fortheloveoftheland.co.uk/
For the croquettes:
400g floury potatoes (such as King Edwards or Mozart)
150g peas
1 tsp butter
40g Gruyère cheese, grated
1 medium egg yolk
Small bunch of mint, finely chopped 30g plain flour
2 medium eggs, beaten
60g panko breadcrumbs
For the dip:
4 medium beetroots Rapeseed oil
1 lemon, zested and juiced Small bunch of mint, chopped 6 tbsp plain yoghurt
For the croquettes:
Preheat the oven to 200°c. Peel and chop the potatoes, place them in a pan of lightly salted boiling water and cook for 15 minutes, or until tender. Meanwhile, cook the peas for 5 minutes in a pan of lightly salted boiling water then drain.
Drain the potatoes and put them back into the pan over a low heat to steam off any excess water for 1 minute. Mash the potatoes with the butter then beat in the cheese and egg yolk until fully combined. Lightly crush the peas and stir these into the potatoes along with the chopped mint.
Leave the mixture to cool until it’s the right temperature to handle. Divide into 12 balls. Put the flour, eggs and panko breadcrumbs into three separate bowls. Dip each croquette into the flour, knocking off any excess, then into the egg mix and finally into the panko breadcrumbs, covering each ball well. Drizzle with rapeseed oil and bake in the preheated oven for 30 minutes or until golden.
For the dip:
This can be made ahead and kept in the fridge. Wash and trim the beets, leaving the skin and roots on. Lightly oil and place them in an ovenproof dish then cover with tin foil and place in the preheated oven for 1 hour 30 minutes or until tender and easily pierced with a knife.
Once cooked, peel off and discard the skins, roughly chop the beets and place in a blender. Season with salt and pepper, add a glug of rapeseed oil, the lemon zest, half the lemon juice and all the chopped mint. Blitz until smooth. Stir in the yoghurt and check the seasoning, adding more lemon juice, salt and pepper if required. Serve the dip with the warm croquettes.
Enjoy! 💕
