There is something about the look of these croquettes that would stop me in midstream every time as I flip through the pages of Ottolenghi’s Plenty More. Something visceral, something appealing, something peasy…. Something I can grab with my fingers and eat without a care. Let the crumbs fall as they may. No worry about cleaning up as I munch on one of these while meandering in the garden to see the changing of the season! The mint is gone, but the dill plant is still flowering and striving. You can feel the arrival of winter in the chilly frosty morning air. The first snow has come and gone. I’m pondering what to plant for the next season.
These croquettes may look complicated to make, but they are rather straightforward and intuitive to do. Ingredients include the obvious ones you see: pea, mint and shallots. The rest are the everyday pantry items. The pea croquettes can be made well in advance, up to the point where they are covered with panko bread crumbs, and kept frozen. You can defrost them partially and fry them as you need. It is a great recipe for a vegetable snack or as an appetizer. Green veggie with a crunch and so delicious, a fantastic combination!
Are you still cooking up a storm after Thanksgiving? We’ll find out at the potluck showing at IHCC.