PEAS, BREADCRUMBS

Crunchy fritters. Soft green peas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the peas for about four minutes in lightly salted water, then drain them. Leave them in a colander under cold running water until thoroughly chilled, then tip into the bowl of a food processor, add the tarragon and butter and process to a coarse paste. Transfer to a bowl and chill thoroughly. Once chilled, fold the egg yolks and the breadcrumbs into the pea mixture.

Step 2

Pour the beaten egg into a shallow dish and spread the remaining breadcrumbs on a plate. Shape the pea mixture into six short, fat barrel-shaped croquettes. Roll each croquette in the beaten egg, then in the crumbs, and chill for twenty minutes.

Step 3

Warm the thick slice of butter and the oil, then fry the croquettes, over a moderate heat, gently rolling them over now and again to colour evenly. Drain, briefly, on kitchen paper and serve.