Jersey Royal Potato & Pea Croquettes with Mint Aioli

Crispy on the outside, fluffy on the inside, these Jersey Royal potato and pea croquettes are a delightful appetizer or light lunch. Served with a refreshing mint aioli, they showcase the best of Jersey's local produce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.71/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Side Dish

Cuisine:

Jersey

Mood:

Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and halved)

£3.50

150gFresh or Frozen Peas

£0.45

50mlJersey Milk(Warm)

£0.10

25gJersey Butter(Unsalted)

£0.30

2tbspFresh Mint(Finely chopped, plus extra for garnish)

£0.60

75gPlain Flour(For coating)

£0.05

2Eggs(Beaten, for coating)

£0.60

100gBreadcrumbs(Panko breadcrumbs for extra crispness)

£0.40

As neededVegetable Oil(For frying)

£0.10

To tasteSalt

£0.01

To tasteBlack Pepper(Freshly ground)

£0.02

150mlMayonnaise(Full-fat mayonnaise for best flavor)

£0.50

1Garlic Clove(Minced)

£0.10

1tspLemon Juice(Freshly squeezed)

£0.10

Total Cost

£6.83

£1.71 per serving

Instructions

1.
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.
2.
While the potatoes are boiling, cook the peas according to package directions. Drain well.
3.
Rice or mash the potatoes while they are still hot. Add the Jersey milk and Jersey butter and mix until smooth and creamy.
4.
Gently fold in the cooked peas and chopped mint. Season to taste with salt and pepper.
5.
Allow the potato mixture to cool slightly, then shape into small, evenly sized croquettes (about 2 inches long).
6.
Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
7.
Coat each croquette in flour, then dip in egg, and finally coat thoroughly in breadcrumbs.
8.
Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F).
9.
Fry the croquettes in batches until golden brown and crispy on all sides, about 2-3 minutes per batch.
10.
Remove the croquettes with a slotted spoon and drain on paper towels.
11.
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.
12.
Serve the crispy Jersey Royal potato and pea croquettes immediately with the refreshing mint aioli.

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My Notes

Nutrition Information

Nutrition per serving (380g)

625 kcal / 2615 kJ

Carbs

62g

24% of RDA

Fat

35g

50% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a smoother croquette, pass the potatoes through a ricer rather than mashing them.

Make sure the oil is hot enough to prevent the croquettes from absorbing too much oil.

The croquettes can be prepared ahead of time and refrigerated before frying. Allow them to come to room temperature for about 15 minutes before frying.

Serve with a side salad of local Jersey lettuce and tomatoes for a complete lunch.

Cooking Equipment

Large saucepan

Potato ricer or masher

Baking sheet

Mixing bowls

Frying pan or deep fryer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother croquette, pass the potatoes through a ricer rather than mashing them.

Make sure the oil is hot enough to prevent the croquettes from absorbing too much oil.

The croquettes can be prepared ahead of time and refrigerated before frying. Allow them to come to room temperature for about 15 minutes before frying.

Serve with a side salad of local Jersey lettuce and tomatoes for a complete lunch.

Jersey Royal Potato & Pea Croquettes with Mint Aioli

Ingredients

Instructions