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.
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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
Cover each bowl and store in the fridge until cold and set
5
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
6
Gently roll the barrels in the flour. Then dip into the beaten egg mix, followed by the breadcrumbs, until the croquettes are well coated
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
8
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
9
Drain the croquettes on kitchen towel to absorb any excess oil. Serve with some redcurrant jelly
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.
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Duo of croquettes
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Duo of croquettes