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Split pea and mint croquettes with minted yogurt
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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.
This recipe would be great with a fresh, floral and slightly minerally Greek white. Hatzidakis Assyrtiko 2008 Santorini, Greece. Bin 38545; £9.99.
Typical values per serving:
This recipe was first published in Sat Aug 01 01:00:00 BST 2009.