Duo of croquettes
- Snack
- Medium
- 6
- 60 minutes
PT1H
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
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
For the coating
- 2 eggs , beaten
- 2 tbsp of plain flour
- 95g of breadcrumbs
- 500ml of vegetable oil, for frying
Equipment
- Deep-fryer
Method
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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Duo of croquettes
