Pea and Mushroom Croquettes

23 Jul


These croquettes are a Jamie Oliver recipe from Jamie Does, but with the ham filling swapped out for peas and mushrooms because I used to LOVE these at Pizza East Portobello.

They take a little bit of time because you need to let the filling chill in the fridge for at least an hour, but they are worth it. I usually serve them as a starter for about four people, or you can go mad and just have them for lunch like I did the other day.

You need:

  • 50g unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 75g flour, plus 100g or so extra for coating
  • 300ml milk
  • Salt and pepper
  • Grated nutmeg
  • 50g finely grated Manchego cheese
  • 4 or 5 mushrooms, chopped into chunks
  • Small handful of frozen peas
  • Breadcrumbs
  • 1 – 2 eggs
  • Enough vegetable oil to fry with


First things first – you need to make a béchamel. Put the butter and the oil in a small pan on a very low heat. Once the butter has melted completely start adding in the 75g of flour, a spoonful at a time. After each one mix well and get rid of any lumps before adding the next one. Once you’ve got a paste add the milk in the same way, a splash at a time, stirring until everything is combined and it’s lump-free. I always find that I spend most of my time worrying that it’s all gone wrong, or is never going to work, and then the next thing I know the whole thing is done and looks great.


Keep it on the heat, stirring a bit, until the mixture becomes really, really thick. It’s one of those things when you’ll just know when it’s done. Season with the salt, pepper, and a decent pinch of nutmeg. Stir through the cheese, peas and mushrooms and leave to cool before popping in the fridge for an hour minimum.

When you’re ready to cook you’ll need to set up a production line: One plate of flour, one of beaten egg, one of breadcrumbs (I pop mine through the food processor to get them as fine as I can).

Take a tablespoon of your mixture and shape into a little barrel. Gently roll in the flour, then in a light coating of egg, and then the breadcrumbs.


Once you’ve finished you’re mixture you’re ready to fry! Add about half an inch of vegetable oil to a frying pan, get it nice and hot, and brown the croquettes all over.

Pop them on a plate, scrunch over some good sea salt, add some lemon wedges to squeeze over and you’re done!



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