Pea & Goats Cheese Croquettes

food & wine | By publisher | Friday, 1 September 2017

Try this great recipe from Nobles Restaurant!


1kg potatoes, skin on
200g goat’s cheese
3 egg yolks
1 amount of crushed pea recipe (following)
Sea salt to taste
Ground black pepper to taste
1 tbsp nutmeg
200g flour, plus extra for crumbing
Eggs for crumbing
Panko bread crumbs for crumbing

Preheat oven to 200°C.
Roast the potatoes for 1 hour.
Scoop out the flesh and pass through a moulis, and place in a kitchen aid with the paddle attachment.
Add the crushed peas, flour, cheese, seasoning and egg yolk.
Mix until just combined – do not over mix as it will become gluggy and like glue.
Roll out the croquettes to pinky finger size logs about 5cm long and 1.5cm thick. Allow to cool to set.
Prepare a crumbing station and crumb.
Refrigerate for at least 1 hour before use.
Deep fry at 180°C for about 3-5 minutes.


500g frozen green peas
5g salt
125ml water
75g butter
10g lemon juice
3g ground black pepper
¼ bunch parsley leaves
4 sprigs tarragon leaves
¼ bunch chives
Extra virgin olive oil as needed

Combine the peas, salt and water in a pot and, stirring occasionally, cook over medium-high heat until the peas are tender but not discoloured.
Remove from the heat, strain, add butter and stir.
Mash the peas with an immersion blender.
Add lemon juice and pepper.
Mix in the desired amount of olive oil adding a little at a time to achieve a chunky crushed “mash”.
Add the herbs and blitz through – they should be slightly chunky too.
Reserve until needed.


200g frozen peas
80ml vegetable stock or water
50g butter
1 tsp sugar
Sea salt to taste
Ground black pepper to taste
Place all the ingredients in a saucepan and bring to the boil with a lid.
Reduce the heat and let simmer until the peas are tender – about 5-8 minutes.
Remove from heat and blend in a food processor immediately. Blend till smooth, adjust seasoning if necessary, strain through a fine mesh sieve.
Chill over an ice bath to help retain the vibrant green colour.


½ bunch mint, leaves picked
½ bunch curly leaf parsley, leaves picked
125ml canola oil

Blanch mint and parsley, then refresh in an ice bath.
Strain and dry thoroughly.
Roughly chop the herbs and place in a blender.
Add canola oil to blend freely and blend for 2 minutes, allow to sit for 5 minutes, then blend for another 2 minutes.
Strain through filter paper overnight.


Pea shoots
Flaked sea salt
Fresh snipped chives

> tagged food, recipe, recipes, croquettes, hills lodge, grand mercure

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