I love this dish! The croquettas are super delicious and are also surprisingly filling! Not only do they pack loads of nutrition and protein, but they are really fun finger-food! The jam is really tangy and fresh…enjoy!
Preparation time: 1 hour 15 minutes (including cooking time)
Ingredients (Serves 4):
- 1 Potato (sliced into disks, skin on)
- 750g Broad Beans
- 56g Basil leaves
- 1 Spring Onion
- 1 Green Chilli
- Salt
- Pepper
- 5 tbsp Olive Oil
- 4 large Tomatoes (diced)
- 1 large Apple (diced, skin off)
- 3/4 Lemon (juiced)
- 2 Red Chillies (chopped finely)
- 2 tbsp Corn Meal
Method:
- Place the Potato and Broad Beans into a pot of salted boiling water, and boil for 25 minutes (or until the potato is soft enough for a knife to pierce it with ease)
- Drain the beans and potato
- Mash the potato with one tbsp of olive oil, and salt and pepper to taste
- Place the beans, basil, spring onion, green chilli, 1tbsp olive oil, and salt and pepper to taste in a blender and blend until fine mixture consistency
- Make sure both the potato and bean mix are salted sufficiently separately before mixing
- Mix the bean and potato mix by hand
- Create shapes with the mixture, for example small finger shapes
- Place 1 tbsp of olive oil into a saucepan and heat to sizzle
- Place the 2 red chillies into the oil, followed by the apple, tomatoes and salt to taste and cook for 5 minutes
- Add 1 litre of boiling water into the pan and let boil and reduce by two thirds before adding all the lemon juice
- Let jam reduce into a thick paste and let cool
- Roll the croquettas in corn meal
- Preheat oven to 180 degrees celsius
- Heat 2 tbsp olive oil in a frying pan and fry of croquettas until browned on all sides (fry in batches and replenish oil if needed, being sure to turn croquettas)
- Place all croquettas in an oven at 180 degrees celcius to heat through for 10 minutes (helps get rid of any oil, making them even healthier)
- Enjoy my Little Peas!
theveganpea 