Pea and Mint Croquettes + Yogurt Sauce

by Brenda Langton, Tastemaker in Residence - Recipe by: Mill City Market Chef Jenny Breen

1/2 cup olive oil
10 large spring onions finely chopped (about 2/3 cup)
2 Tbsp white-wine vinegar
3 lbs. fresh peas (or frozen, defrosted)
2 oz. mint leaves, finely shredded
2 garlic cloves, peeled and crushed/minced
5 eggs, beaten (one egg in a separate bowl, for the pea mixture)
Salt and black pepper
8-10 oz panko breadcrumbs OR cornmeal
Sunflower oil, for frying


  1. Heat the olive oil in a frying pan and sauté the onions on medium heat, stirring often, for 3-4 minutes, until soft. Add the vinegar, cook for two minutes, then take off the heat.
  2. Put the peas in a food processor and briefly pulse–they need to break down but not so far that they turn into a mushy paste. Transfer to a bowl and stir in the onions, mint, garlic, four beaten eggs, a teaspoon of salt and black pepper. Shape the mix into 1-2 inch patties, place on parchment in freezer for up to one hour (if time allows)
  3. Remove the croquettes from the freezer and, one at a time, dip them first in beaten egg, then in the crumbs. Meanwhile, prepare sauce.
  4. Fry the croquettes in small batches for three minutes each, turning once; make sure the oil isn’t too hot, so the heat can permeate the centre by the time they are golden-brown. Drain well, and top with yogurt sauce (below).

Yogurt Sauce

1 1/2 cups Greek yogurt
4 garlic cloves, peeled and minced
4 Tbsp olive oil
2 oz. pine nuts
2 tsp chili peppers/smoked paprika
2 oz/ basil leaves, roughly torn
2 oz. mint leaves, minced
2/3 cup (about 10 oz.) feta, broken into chunks
Salt and freshly ground white pepper


  1. Combine the yogurt, garlic, 2 Tbsp. of the olive oil in a large bowl and mix well.
  2. Heat the remaining oil in a small frying pan over medium heat. Add the pine nuts, garlic and chili, and fry for 3-4 minutes, until the nuts are golden and the oil deep red. Set aside.
  3. Add basil, mint, feta and salt and pepper to yogurt mixture and toss gently.
  4. Serve sauce over/next to cooked croquette, and sprinkle with pine nut/chili mixture (adapted from Ottolenghi)