Croquettes

Pea croquettes with beetroot Salad

Colourful, delicious and filling – this is one seriously feel-good meal

By , 23 February 2016

(14 votes)

Pea croquettes with beetroot Salad
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 296g serving contains
  • Energy

    1870KJ

    447KCAL

    22%
  • Fat

    18.9g

    med

    27%
  • Saturates

    5.0g

    med

    25%
  • Sugars

    12.7g

    low

    14%
  • Salt

    0.89g

    low

    15%
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
Ingredients
  • 400g frozen peas, defrosted and patted dry with kitchen roll
  • 50g Lancashire cheese, crumbled
  • 1tbsp chopped mint
  • 1tbsp chopped dill
  • 1 egg yolk
  • 80g breadcrumbs
  • 4tbsp extra virgin olive oil
  • Juice and zest of 1 small orange
  • 1tbsp red wine vinegar
  • 1tsp Dijon mustard
  • 300g cooked beetroot, cut into 2cm cubes
  • 1 shallot, finely chopped
  • 2 little gem lettuces, roughly torn
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Put the peas and cheese in a processor. Blitz briefly – they should be chopped but not puréed.

  • Put the mixture in a large bowl. Combine with the chopped herbs, egg yolk and 25g of the breadcrumbs. Season well with black pepper. Shape the mixture into 8 croquettes. Place the remaining breadcrumbs on a plate and roll each croquette in them until evenly covered.

  • Put on a baking sheet and drizzle over 2tsp of the olive oil. Bake in the preheated oven for 25-30 mins or until crisp and golden.

  • To make the beetroot salad, whisk together the rest of the olive oil, the orange juice, vinegar and mustard in
    a bowl. Combine with the beetroot, shallot and orange zest. Spoon the mixture over the little gem leaves.

  • Serve 2 croquettes per person, with the beetroot
    salad on the side.