The filling for these croquettes, is the same as the Broad bean Burger recipe.
Serves 4 as an appetiser
pinch of cumin and coriander seeds
1 cup of broad beans (alternative: fresh or frozen peas)
3 large potatoes
generous handful of rocket
1/4 cup grated pecorino
pinch of chilli flakes
1 garlic clove, crushed
1/2 egg, beaten
Blanch the broad beans in boiling water for a few minutes. Drain and then run under cold water. Peel and roughly dice the potatoes. Cook in boiling water until soft. In the mean time remove skins from broad beans. Drain potatoes and use a potato masher to mash with broad beans in a bowl.
Dry roast the cumin and coriander seeds in a hot pan, until you can smell the flavours releasing. Crush with a mortar and pestle and add to the mixture, with pecorino, garlic, chilli flakes, salt and pepper. Stir and taste for balance. In a pan with little oil, wilt the rocket on a low flame. Chop it finely and stir it into the mixture with the egg.
Rub your hands with a little oil. Roll mixture into balls, add little cubes of pecorino or mozzarella to the centre of each ball as you roll. Leave to rest in the fridge for at least 20 min. Dredge in egg and then roll in breadcrumbs. Frying on a low-medium heat, for a few minutes on each side, with sunflower oil will achieve the most even colour. Transfer to paper towels to drain. Serve immediately.
Tip: Use a small saucepan so that the croquettes are 3/4 of the way submerged in the oil.