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    Split pea and mint croquettes with minted yogurt

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    Split pea and mint croquettes with minted yogurt

    This was one of the dishes I found in nearly every taverna on my recent visit to Crete; it’s light, filling and delicious. I love this sort of imprecise recipe, in which you can go with the flow, adding mint one time and cumin the next – it always seems to come out well. You can prepare the purée for the croquettes a day ahead. Serve with almost any kind of salad.

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4

    Ingredients

    • 1 Large onion, ½ chopped roughly, ½ very finely chopped
    • 5 tbsp Olive oil
    • 15g Mint, chopped
    • 75g Manchego or pecorino, finely grated
    • 1 Egg
    • ¼ - ½ tsp Dried chilli flakes
    • 75g Fresh breacrumbs
    • 2 tbsp Plain flour
    • 175g Yellow split peas
    • 3 Garlic cloves, peeled but whole
    • Minted yogurt
    • 200g Natural yogurt
    • 15g Mint, chopped
    • 1 Garlic clove, finely chopped
    • 1 Red chilli, finely chopped

    Method

    1. In a large pan, cover the split peas, whole garlic cloves, roughly chopped onion and 1 tbsp olive oil with 500ml water. Bring to the boil, skim off the surface scum, then simmer rapidly for 40–45 minutes to form a rough purée; lower the heat towards the end as it gets very thick. Leave to cool for at least 3 hours, until very firm.
    2. To make the sauce, mix the yogurt, mint, garlic, chilli and 3–4 tbsp water, to give a dipping consistency.
    3. Mix the cooled purée with the finely chopped onion, mint, cheese, egg, chilli, seasoning, and enough breadcrumbs to give a very firm consistency. Shape into croquettes or patties. Put the flour on a plate and lightly coat each croquette, tapping off the excess.
    4. Heat the remaining oil in a deep frying pan; fry the croquettes until golden all over. Drain on kitchen paper and serve with the minted yogurt.

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    Drinks recommendation

    This recipe would be great with a fresh, floral and slightly minerally Greek white. Hatzidakis Assyrtiko 2008 Santorini, Greece. Bin 38545; £9.99.

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