Name: Pea and Mint Croquettes with a Beetroot Yoghurt Dip
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves: 12
Ingredients: 400 g floury potatoes (such as King Edwards or Mozart); 2 medium eggs, beaten; 60 g panko breadcrumbs; Small bunch of mint, finely chopped; 30 g plain flour; 40 g Gruyère cheese, grated; 1 medium egg yolk; 150 g peas; 1 tsp butter; 6 tbsp plain yoghurt; Small bunch of mint, chopped; 1 lemon, zested and juiced; Rapeseed oil; 4 medium beetroots

Preparation info

Serves:
12

Difficulty
Medium
Ready in
2 hr

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This recipe reflects the seasonal produce from Beeswax Dyson Farming. The classic and familiar potato croquette has been given a modern edge with flavours of pea and fresh mint. This dish can either be served as a starter or alongside roast lamb. – Laura Smithson

Ingredients

For the croquettes

400 g floury potatoes (such as King Edwards or Mozart)
150 g

Method

For the croquettes

Preheat the oven to 200°c. Peel and chop the potatoes, place them in a pan of lightly salted boiling water and cook for

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Pea and Mint Croquettes with a Beetroot Yoghurt Dip

Ingredients

For the croquettes

Method

For the croquettes

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