Marrowfat Pea Croquettes

Method

1. Soak the marrowfat peas the night before in twice their volume of water.
2. Drain the marrowfat peas, place in a pan with plenty of seasoned water (salt, aromats e.g. garlic, bay leaf), bring to boil, cover and simmer for 40 to 50 minutes until tender.
3. Peel the potatoes, cut into large evenly sized pieces and bring to the boil in seasoned water (salt, aromats e.g. garlic, rosemary, thyme), simmer for 15-20mins (or until tender).
4. Mash the potatoes, either with a potato masher (chunkier texture) or potato ricer (smooth). Allow to cool.
5. Mix the mashed potato with the cooked marrowfat peas, a splash of oat milk (you don’t want a loose potato mix) then season with salt, pepper, lemon zest and chopped herbs.
6. Portion into 40-50g balls (these are large croquettes/starter size, you can make them smaller if you wish!)
7. Make a thick(ish) slurry from the chickpea flour and oat milk (pancake batter consistency), season lightly with salt.
8. Put the flour in a bowl and lay the panko crumbs out onto a tray.
9. Coat each potato ball lightly in flour, then dip into the chickpea flour slurry ensuring they’re coated all over. Allow any excess to drip off before coating with panko crumbs by placing on tray and rolling. Set aside and continue with the rest of the croquettes.
10. Heat the vegetable oil in a pan - you can either deep fry at 170oC or shallow fry in a pan. Cook the croquettes in batches until beautifully golden on the outside. Ensure they are warm on the inside by inserting a metal skewer, if they’re not, place in a 160oC oven to finish them off.
11. Victoria served her croquettes with some tartare sauce, pea shoots and pickled squash skin (you could use pickled shallots if you wish).