Cannellini bean, pea and mint croquettes

• porsi: Serves 4 as a main

Bahan-bahan

For the dressing:

2 tbsp mayonnaise

2 tbsp Greek yoghurt

Juice of 1 lemon

1 tbsp fresh mint

100g Feta

I tbsp extra-virgin olive oil

For the croquettes:

6 tbsp olive oil

5 shallots, finely chopped

2 garlic cloves, crushed

1 x 400g tin of Epicure cannellini beans, drained and rinsed

300g frozen peas

4 eggs

80g smooth goat's cheese, rindless

3 tbsp fresh mint, finely shredded

Salt and black pepper

100g plain flour

140g panko breadcrumbs

700ml sunflower oil

Petunjuk

1 To make the dressing, place all the ingredients into a blender and blitz to a smooth consistency. Refrigerate until ready to use.

2 Heat the olive oil in a frying pan over a medium heat. Add the shallots and cook for 4-6 minutes until soft, stirring occasionally. Add the garlic and cook for 1-2 minutes, then remove from the heat.

3 Place the cannellini beans and the peas in a food processor and blitz briefly, leaving the mixture chunky. Transfer to a mixing bowl and stir in one beaten egg with the shallots, goat's cheese, mint and a good pinch of salt and pepper. Mix well.

4 Line a tray (that will fit in your freezer) with parchment paper. Shape the cannellini mixture into 14-16 patties. Place on the tray and freeze for 1-2 hours.

5 To coat the patties, place the flour in a shallow dish. Beat the remaining eggs together in a second shallow bowl and pour the breadcrumbs into a third. Dip 2-3 of the patties into the flour, coating well. Gently shake off any excess, then dip in the egg.

6 Coat evenly in the breadcrumbs. Place the coated croquettes on the tray and repeat wit the remaining patties.

7 Preheat the oven to 200C/180C fan/gas mark 6.

8 Heat the oil in a medium frying pan for a few minutes until hot. Reduce the heat and fry the croquettes in batches for about 3-4 minutes, turning once, until both sides are golden brown.

9 Transfer to a baking tray and place in the oven for 5-8 minutes to warm through. Serve immediately with the dressing either drizzled over the top or on the side as a dipping sauc