LANCASHIRE CHEESE & MINTED PEA CROQUETTES

INGREDIENTS

· 100g frozen peas

· 75g crumbled Lancashire cheese

· 1 tsp. fresh mint

· Flour to coat

· 1 egg

· Breadcrumbs to coat

· Dip

· 200g mayo

· 30g capers, finely chopped

· Juice half lemon

· 25g English mustard 

METHOD

1. Melt the butter, add both flours, and cook 3 minutes.


2. Gradually add the milk to form a thick sauce. Add 20g frozen peas and cook for a further minute.


3. Spread on a lined tray to cool completely.


4. Cook the remaining peas. Drain and squash with a masher.


5. Put the cooled sauce into a bowl and add the peas and cheese and mint.


6. Roll into 30-40mm balls. Then dip in flour, egg and the breadcrumbs.


7. Deep fry for 6 minutes.


8. For the dip, mix everything together. Serve hot and dip in.