This is a lovely vegetarian dish but, if you like, you can add fried pancetta to the filling. Although we aim to make our dishes gluten-free where possible, panko breadcrumbs (which have gluten) give the best crumb. Here we have served these with a quinoa and red rice salad but the fancy slaw would go nicely too
3 tablespoons olive oil
5 shallots, finely chopped
1 tablespoon white wine or rice wine vinegar
500g frozen peas, defrosted
30g mint leaves, finely chopped
1 garlic clove, crushed
4 whole eggs
90g plain flour
140g panko bread crumbs
For the sumac yoghurt dipping sauce:
150g Greek yogurt
90g sour cream
¼ lemon, juice and zest
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons sumac
½ teaspoon each salt and pepper
1 Place all dipping sauce ingredients into a bowl and mix well. Leave to chill until ready to serve.
2 Heat the olive oil over a medium heat then sauté the shallots for 20 minutes, stirring continuously. Next, add the vinegar and cook for a further two to three minutes then take off the heat.
3 Blend the peas in a food processor or blender until broken down but not mushy. Transfer to a bowl and add the cooked shallots, the mint, garlic and one beaten egg. Season well.
4 Preheat the oven to 220°C/gas mark 7. Mould the mix into burger shapes and place in freezer for a few hours until firm.
5 Put the remaining eggs in a bowl and beat gently. Place the flour in a separate bowl and the panko breadcrumbs in a third.
6 Remove the patties from the freezer. Roll the patties first in the flour, then the egg and finally the breadcrumbs, shaking off any excess each time. Leave for one hour until they reach room temperature.
7 Fill a frying pan with approximately 3cm of sunflower oil. Heat the oil for five minutes on high. Reduce the heat and fry the croquettes until golden brown on all sides.
8 Remove and place in baking tray and cook for a further five minutes to fully warm through. Serve hot or cold with a spoon of sumac yogurt and your choice of salad.
Tip: It is important to freeze the mix otherwise it will be impossible to breadcrumb them.
This recipe originally appeared in FOOD&WINE Magazine, Jan/Feb 2016
Recipe credit: Eathos
Photography credit: Harry Weir, assisted by Brian Clarke
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