Name: Pea and Yorkshire Fettle croquettes with mint mayo
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 50g butter, finely chopped; 1 shallot, chopped; 60g plain flour; 1 tsp cornflour; 350ml whole milk; 100g peas (fresh or defrosted from frozen), roughly pulsed in a food processor; 75g Yorkshire Fettle or feta, crumbled; 1 tsp mint sauce; 50g plain flour; 2 eggs, beaten; 75g dried breadcrumbs; for deep frying oil; a handful pea shoots; 1 egg yolk; 1 tsp English mustard; 1 tsp cider vinegar; 250ml vegetable oil; 2 tsp mint sauce, or more to taste

50g butter
finely chopped
1 shallot
chopped
60g plain flour
1 tsp cornflour
350ml whole milk
100g peas (fresh or defrosted from frozen)
roughly pulsed in a food processor
75g Yorkshire Fettle or feta
crumbled
1 tsp mint sauce
50g plain flour
2 eggs
beaten
75g dried breadcrumbs
for deep frying oil
a handful pea shoots

MINT MAYO

1 egg yolk
1 tsp English mustard
1 tsp cider vinegar
250ml vegetable oil
2 tsp mint sauce
or more to taste

Method

step 1
Melt the butter in a pan and cook the shallot over a low heat for 5 minutes or until softened. Add both flours and cook, stirring, for another 5 minutes. Add in the milk, little by little, stirring until you have a smooth sauce. Cook over a low heat for 10-15 minutes or until it becomes thick and can be touched without being sticky. Spread on a tray to cool.
step 2
Once cool, tip into a bowl and add the blitzed peas, crumbled cheese and mint sauce, then season and mix well. Cover and chill for at least an hour.
step 3
Using clean, damp hands, roll the mixture into 16 balls. Put the flour, eggs and breadcrumbs into separate bowls, then toss the balls through each in that order. Put on a tray and chill for an hour.
step 4
To make the mayo, put the egg yolk, mustard and vinegar into a large bowl and whisk. Gradually add the oil, very slowly at the beginning, whisking until thick and glossy, adding 1 tsp of cold water if it’s a little thick. Stir through the mint sauce. This will make more mayo than you need for the recipe but it will keep in the fridge for a week.
step 5
Fill a pan no more than ¹/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 2-3 minutes or until golden brown, then drain on kitchen paper. Serve with the mayo and pea shoots.