Jersey Royal Potato & Pea Croquettes with Mint Aioli

Boil the Jersey Royal potatoes in salted water until tender. Drain well and return to the saucepan to dry out for a minute over low heat.

While the potatoes are boiling, cook the peas according to package directions. Drain well.

Rice or mash the potatoes while they are still hot. Add the Jersey milk and Jersey butter and mix until smooth and creamy.

Gently fold in the cooked peas and chopped mint. Season to taste with salt and pepper.

Allow the potato mixture to cool slightly, then shape into small, evenly sized croquettes (about 2 inches long).

Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.

Coat each croquette in flour, then dip in egg, and finally coat thoroughly in breadcrumbs.

Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F).

Fry the croquettes in batches until golden brown and crispy on all sides, about 2-3 minutes per batch.

Remove the croquettes with a slotted spoon and drain on paper towels.

To make the mint aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and chopped fresh mint. Season to taste with salt and pepper.

Serve the crispy Jersey Royal potato and pea croquettes immediately with the refreshing mint aioli.