Croquettes Recipe - Great British Chefs

This recipe from Marcello Tully enables your guests to have a choice of croquette: a meat option, containing ham and pea, and a veggie option, with cheddar and sweetcorn. Serve these snacks as a canapé or with a salad to make a more substantial dish.

Ingredients

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Croquette base

1 onion, finely chopped
45g of butter
45g of flour
250ml of milk
1 egg, beaten
1 tbsp of parsley, chopped
1 pinch of salt
80g of redcurrant jelly

Ham and pea

120g of ham, chopped
100g of peas, defrosted
1 tsp fresh mint, chopped

Cheddar and sweetcorn

50g of cheddar, grated
100g of sweetcorn

For the coating

2 eggs, beaten
2 tbsp of plain flour
95g of breadcrumbs
500ml of vegetable oil, for frying

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Deep-fryer

In a heavy-based pan, fry the onion in the butter for 3-4 minutes without colouring. Add the flour and mix well

45g of butter
1 onion, finely chopped
45g of flour

Add the milk and salt and continue to mix. Bring to the boil and heat until the sauce thickens. Remove from the heat, allow to cool slightly then slowly whisk in the beaten egg until incorporated

250ml of milk
1 pinch of salt
1 egg, beaten

Divide the sauce between 2 large bowls. Add the ham, peas and mint into one, and the cheddar, sweetcorn and parsley into the other

100g of peas
1 tsp fresh mint, chopped
100g of sweetcorn
1 tbsp of parsley, chopped
120g of ham
50g of cheddar, grated

Cover each bowl and store in the fridge until cold and set

Using floured hands, divide the mix and shape into barrel-shaped croquettes (2 inches long). Keep on a floured plate, ensuring the 2 types of croquette are kept separate if catering for vegetarians

Gently roll the barrels in the flour. Then dip into the beaten egg mix, followed by the breadcrumbs, until the croquettes are well coated

2 eggs, beaten
2 tbsp of plain flour
95g of breadcrumbs

Set a deep fat fryer to 180°C (alternatively, fill a pan up to halfway with oil and heat until a sugar thermometer reads 180°C)

500ml of vegetable oil, for frying

Fry the vegetarian croquettes in the oil for 2-3 minutes until golden brown and crispy, set aside. Fry the ham, pea and mint croquettes using the same method

Drain the croquettes on kitchen towel to absorb any excess oil. Serve with some redcurrant jelly

80g of redcurrant jelly

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

Duo of croquettes

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