These croquettes are an economic and pleasant idea for a starter or even a main course also for people who want to avoid meat, in fact they are filled with fava beans and potatoes with a touch of freshness given by the chopped mint . We have fried them as we prefer them this way, but you can also put them in the oven.
Serves: 4-5 | Preparation: 30 mins | Cooking: approx. 15-20 mins
- Fava beans, fresh or frozen: 1 Kg
- Juice of 1 lemon
- Breadcrumbs: 200 g
- Pecorino cheese, grated: 80 g
- Potatoes, medium: 4
- Eggs, medium: 4
- Fresh Mint: 5 leaves, minced
- Fresh Thyme: 1 sprig, otherwise a teaspoon of the dried one
- Salt and black pepper: to taste
- Peanut oil for deep-frying, about 500 ml
Set up two bowls, one with three beaten eggs and the other one with breadcrumbs. Put aside.
Peel the potatoes, boil them in salted water until soft. Drain and mash them with a fork or in a potato masher.
Remove the fava beans from their pods if using the fresh ones. Bring water to the boil in a saucepan. As soon as the water boils, add the juice of lemon and the shelled broad beans and boil them for 5 minutes.
Drain the fava beans and cool them under cold running water and mash them with a fork. Put them in a bowl with mashed potatoes, minced mint, grated Pecorino cheese, thyme, 1 egg, a pinch of salt and pepper, mix until you get a homogeneous mixture.
Form them into small croquettes, dip them in the beaten eggs and then in the breadcrumbs.
Heat the seed oil and fry them a few at a time, remove from the pan when golden and place them on a plate lined with kitchen paper, add a pinch of salt and serve.