Recipes
Pea croquettes with beetroot Salad
Colourful, delicious and filling – this is one seriously feel-good meal
Colourful, delicious and filling – this is one seriously feel-good meal
(14 votes)
Cook: 45 Mins
Serves: 4
Price: £1.11 per serving
Nutritional Information
Each 296g serving contains
Energy
1871kj
447kcal
1871kj
447kcal
22%
Fat
18.9g
18.9g
Med
27%
27%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
12.7g
12.7g
High
14%
14%
Salt
0.89g
0.89g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
Typical energy values per 100g:
632kj/151kcal
Ingredients
400g frozen peas, defrosted and patted dry with kitchen roll
50g Lancashire cheese, crumbled
1tbsp chopped mint
1tbsp chopped dill
1 egg yolk
80g breadcrumbs
4tbsp extra virgin olive oil
Juice and zest of 1 small orange
1tbsp red wine vinegar
1tsp Dijon mustard
300g cooked beetroot, cut into 2cm cubes
1 shallot, finely chopped
2 little gem lettuces, roughly torn
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6. Put the peas and cheese in a processor. Blitz briefly – they should be chopped but not puréed.
2
Put the mixture in a large bowl. Combine with the chopped herbs, egg yolk and 25g of the breadcrumbs. Season well with black pepper. Shape the mixture into 8 croquettes. Place the remaining breadcrumbs on a plate and roll each croquette in them until evenly covered.
3
Put on a baking sheet and drizzle over 2tsp of the olive oil. Bake in the preheated oven for 25-30 mins or until crisp and golden.
4
To make the beetroot salad, whisk together the rest of the olive oil, the orange juice, vinegar and mustard in
a bowl. Combine with the beetroot, shallot and orange zest. Spoon the mixture over the little gem leaves.
5
Serve 2 croquettes per person, with the beetroot
salad on the side.