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Courses
Dish type
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Cuisine
Everyday and easy
Seasonal
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  • Meat and poultry
  • Fish and seafood
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Duo of croquettes

by
Marcello Tully
Duo of croquettes

PT1H

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Ingredients

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Metric

Imperial

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

Cheddar and 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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Equipment

  • Deep-fryer

Method

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1
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
2
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
3
Divide the sauce between 2 large bowls. Add the ham, peas and mint into one, and the cheddar, sweetcorn and parsley into the other
4
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
  • 2 eggs, beaten
  • 2 tbsp of plain flour
  • 95g of breadcrumbs
7
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
  • 80g of redcurrant jelly
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Marcello Tully
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.

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