pea and broad bean croquettes with Thai basil sauce

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French tarragon has lovely subtle undertones of aniseed, and these are echoed by the Thai basil in the accompanying sauce. With the addition of lemon and chilli these lovely, flavour-packed croquettes will have you wishing you’d made more.

Ingredients

250 g fresh broad beans, podded
300 g fresh peas, podded
10 g (about 2 tbsp) fresh French tarragon leaves, finely chopped
Juice of 1 lemon
50 g chickpea flour
6 spring onions, white and green parts, finely chopped
1 green chilli, deseeded and finely chopped

For the Tarragon Breadcrumbs:
100 g day old bread (use gluten free bread for a GF version of this recipe, otherwise ciabatta or sourdough work well)
10 g fresh tarragon leaves

For the Thai Basil Sauce:
70 g extra virgin olive oil
2 tbsp cider vinegar
1 tbsp water
1 tsp Dijon mustard
1 clove garlic, finely chopped
10 g fresh Thai basil leaves, finely chopped

Groundnut oil for frying

Instructions

View the full recipe at The Circus Gardener’s Kitchen →