Monster Pea and Potato Croquettes

by Joe Woodhouse, featured in Weeknight Vegetarian

Published by Kyle Books

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Introduction

What beats croquettes? One massive one all to yourself, that’s what. As you are cooking large croquettes here, using more oil isn’t such a big deal because of the reduction in surface area, so just drain them well on kitchen paper and get stuck in. You can fry these without so much oil, too – you just have to watch them for catching and burning, almost toasting them in the pan until golden. Then cook them through in an oven preheated to 200°C/180°C fan (400°F), Gas Mark 6 for 15–20 minutes.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Weeknight Vegetarian

Image of Joe Woodhouse's Monster Pea and Potato Croquettes — Photo by Joe Woodhouse

Ingredients

Serves: 4

Metric U.S.

FOR THE CROQUETTES

250 grams frozen peas (preferably petits pois)
800 grams cold mashed potatoes made from fluffy starchy potatoes (not waxy ones)
150 grams Cheddar cheese (coarsely grated, or cut into small cubes)
2 - 3 eggs
50 grams flour
200 grams breadcrumbs
flavourless oil (for frying)
salt and black pepper

FOR THE SALAD

1 banana shallot (finely sliced)
15 grams fresh parsley (leaves picked)
15 grams mint (leaves picked)
handful of finely chopped chives (optional)
2 tablespoons olive oil
1 tablespoon vinegar (red or white wine or cider vinegar are all fine)

FOR THE CROQUETTES

9 ounces frozen peas (preferably petits pois)
1lb 12 ounces cold mashed potatoes made from fluffy starchy potatoes (not waxy ones)
5½ ounces Cheddar cheese (coarsely grated, or cut into small cubes)
2 - 3 eggs
1¾ ounces flour
7 ounces breadcrumbs
flavourless oil (for frying)
salt and black pepper

FOR THE SALAD

1 banana shallot (finely sliced)
½ ounce fresh parsley (leaves picked)
½ ounce mint (leaves picked)
handful of finely chopped chives (optional)
2 tablespoons olive oil
1 tablespoon vinegar (red or white wine or cider vinegar are all fine)

Method

Monster Pea and Potato Croquettes is a guest recipe by Joe Woodhouse so we are not able to answer questions regarding this recipe

Boil a kettle. Defrost the peas by tipping them into a large heatproof mixing bowl and pouring over boiling water. After 5 minutes, drain well. Mix with the mashed potato and Cheddar, and season with salt and a few good grinds of black pepper. Divide into 4 and shape each into a puck about 15 × 10cm (6 × 4 inches).
Lightly beat 2 of the eggs and put on a small baking tray or plate. (Beat in the last later on if you need it.) Put the flour and breadcrumbs on 2 separate plates.
Carefully drop each croquette into the flour and turn over once or twice, patting to coat entirely in flour. Brush off any excess. Next, add them to the egg to coat fully. Then coat carefully in the breadcrumbs. Pat them all over: all the surface needs to be covered with crumbs without any holes.
Heat about 2.5cm (1 inch) of oil in a heavy-based saucepan. Carefully lower in 2 croquettes and fry for 3–4 minutes on each side until golden and crisp. Remove to a plate lined with kitchen paper. They can be kept warm in a low oven while you cook the rest. Meanwhile, for the salad, mix the shallot, herbs, olive oil and vinegar with a pinch of salt. Serve the croquettes with the salad piled on top.

Boil a kettle. Defrost the peas by tipping them into a large heatproof mixing bowl and pouring over boiling water. After 5 minutes, drain well. Mix with the mashed potato and Cheddar, and season with salt and a few good grinds of black pepper. Divide into 4 and shape each into a puck about 15 × 10cm (6 × 4 inches).
Lightly beat 2 of the eggs and put on a small baking tray or plate. (Beat in the last later on if you need it.) Put the flour and breadcrumbs on 2 separate plates.
Carefully drop each croquette into the flour and turn over once or twice, patting to coat entirely in flour. Brush off any excess. Next, add them to the egg to coat fully. Then coat carefully in the breadcrumbs. Pat them all over: all the surface needs to be covered with crumbs without any holes.
Heat about 2.5cm (1 inch) of oil in a heavy-based saucepan. Carefully lower in 2 croquettes and fry for 3–4 minutes on each side until golden and crisp. Remove to a plate lined with kitchen paper. They can be kept warm in a low oven while you cook the rest. Meanwhile, for the salad, mix the shallot, herbs, olive oil and vinegar with a pinch of salt. Serve the croquettes with the salad piled on top.