Pea and ham croquettes

 

INGREDIENTS

  • 750g sebago potatoes, peeled, chopped
  • 25g unsalted butter
  • 300g cooked ham, finely chopped
  • 1 cup (120g) frozen peas, thawed
  • 1/2 bunch mint, leaves finely chopped, plus extra to serve
  • Finely grated zest and juice of 1 lemon, plus extra wedges to serve
  • 1 cup (150g) plain flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups (75g) panko breadcrumbs
  • Morella Grove extra virgin olive oil to deep-fry
  • 1/2 cup (150g) aioli, combined with 1/2 teaspoon cayenne pepper

 

METHOD

  • Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.
  • Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.
  • Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.
  • Top aioli with extra mint and serve with croquettes and lemon.
  • Also for some extra flavour serve with our cranberry cherry jam or chilli relish