Pea Croquettes with Beetroot Salad

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

By , 23 February 2016
Pea Croquettes with Beetroot Salad
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.11 per serving
Nutritional Info
Each 296g serving contains
  • Energy 1870KJ 447KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
  • 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
  • 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.