Pea Croquettes with Spicy tomato relish

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I was watching Michel Roux on the BBC Food and Drink programme the other week and he made some chicken croquettes with a tomato relish – they sounded like just the kind of dish I could do something with! Apparently it’s a traditional way to use up left-over chicken in France, but here I’ve swapped it for peas and plenty of black pepper (a combination I think really works). The relish is like a speedy tomato chutney spiced up with smoked paprika (and chilli if you like). We ate these for Sunday lunch and it made a wonderfully satisfying and comforting meal. The girls were originally rather suspicious of the ‘bits’ in the croquettes, but soon changed their minds. This will definitely become a winter family staple – thank you Michel for the inspiration ๐Ÿ™‚

Pea Croquettesย (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Serves 4 (makes about 12 croquettes)

  • 6 medium potatoes
  • 2 tbsps dairy-free spread
  • 1 1/2 cups frozen peas, lightly cooked
  • Salt and pepper
  • 2 slices of stale bread, whizzers into breadcrumbs

– Cook and mash the potatoes (I like to bake them and then rice the insides as it makes the mash very dry and fluffy and totally lump free!)
– Stir in the spread to make a silky, but not wet mash.
– Add the peas and season well with salt and plenty of ground pepper. Taste
– Whilst its still warm, roll the mix into neat cylinders.
– Roll in the breadcrumbs to fully coat (I find if you do this while the potato is warm, then there is no need for the usual flour, egg, breadcrumb combo)
– Place in the fridge for half an hour.
– Shallow fry in sunflower oil until golden on all sides, then transfer to the oven for 10 minutes to fully warm though

Spicy Tomato Relishย (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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  • 2 shallots, finely chopped
  • 1 clove of garlic, chopped
  • 1 large handful of cherry tomatoes, roughly chopped
  • 1 tsp sugar
  • 1 tsp red wine vinegar
  • 1/2 tsp smoked paprika
  • 1 dried chilli, crushed
  • Salt and pepper

– Sautรฉ the shallot and garlic until fragrant but not coloured
– Add the tomatoes, sugar, smoked paprika and vinegar. Season with a little salt and pepper
– Simmer gently for 10 minutes until jammy and chutney like.
– Allow to cool, then taste and adjust the seasoning if required.
– Serve at room temperature.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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