Crunchy Croquettes Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine 1 onion, chopped 450 g/1 lb cooked peas 175 g/6 oz/3 cups fresh breadcrumbs 30 ml/2 tbsp chopped parsley 5 ml/1 tsp green peppercorns, crushed 30 ml/2 tbsp rolled oats A pinch of grated nutmeg 15 ml/1 tbsp soy sauce 15 ml/1 tbsp Dijon mustard Salt and freshly ground black pepper 4 eggs, beaten 150 g/5 oz/1.25 cups wholemeal flour Oil, for shallow-frying

Method : Melt the butter or margarine and fry (saute) the onion until golden brown. Puree the peas in a food processor or blender. Mix together the peas, onion, half the breadcrumbs, the parsley, peppercorns, oats, nutmeg, soy sauce and mustard and season to taste with salt and pepper. Bind with 2 of the eggs. Shape into rissoles, then roll in the flour, dip in the remaining eggs and then the remaining breadcrumbs. Fry (saute) in hot oil until golden brown, drain and serve immediately.