Ingredients (serves 4)
Watercress Puree:
- 200g watercress
- Water
- Salt and pepper
Croquette:
- 500g Frozen peas
- 50g wild garlic (or 2 cloves normal if not available)
- Salt
- Cracked Black pepper
- 150g aquafaba
- 150g panko breadcrumbs
- Vegetable Oil
- Flour
Avocado:
- 1 whole Avocado
- Handful of fresh mint
- Juice of half lemon
- Salt
METHOD
Watercress Puree:
Place the watercress in a large pan with 50ml water, put on the heat and simmer with the lid on until soft. Add more water if necessary. Season with salt.
Blend using a hand blender or a processor until smooth. Then pass this through a fine sieve to get it really smooth and back into the pan to reheat later.
Avocado Puree:
Begin by hollowing out the Avocado into a food processor (i use a hand held one), chop the mint and add the lemon, salt and pepper and blend together.
Croquette:
Firstly, Thoroughly defrost the peas before putting in a saucepan. Then Finley chop the wild garlic and add 50g of the aquafaba. Slowly warm the mixture until the peas are soft but still the lovely green colour. Then blend using a hand blender.
Next, lay two pieces of cling film on a work top and put the pea mixture on it in a line – the idea here is to make almost a “sausage shape” so pick up each end of the cling film and roll the mixture into a sausage shape, it should be around 1 inch thick. Then place in the freezer for an hour or so until its hard.
Once hard, take the mixture out and divide into four equal pieces. Put the flour on a plate, the panko breadcrumbs in a bowl and the remaining aquafaba in a bowl. Heat a deep fat fryer (or pan) of oil to 170c.
Roll the mixture into the flour, then dip in the aquafaba and then roll in the breadcrumbs and put straight into the fryer. They should take 4-5 mins, until the breadcrumbs are golden and the croquette is floating. Remove carefully and place on kitchen paper to drain (i use blue jay cloth).
To serve (as picture) gently reheat the watercress puree and put in the middle of the plate, cut the croquette diagonally and place on the plate and then a spoon or quenelle of the Avocado puree.
