Potato and fava bean croquettes such an easy pleasant idea as a starter or even as a main course also with a hint of freshness from the chopped mint addition. Great the fried version, fabulous baked as well.

Serves: 4-5 | Preparation: 30 mins | Cooking: approx. 15-20 mins

  • Fava beans, fresh or frozen: 1 Kg
  • Potatoes, medium: 4
  • Pecorino cheese, grated: 80 g
  • Breadcrumbs: 200 g
  • Eggs, medium: 3
  • Fresh Mint: 5 leaves, minced
  • Fresh Thyme: 1 sprig, otherwise a teaspoon of the dried one
  • Juice of 1 lemon
  • Salt and black pepper: to taste
  • Peanut oil for deep-frying, to taste


Set up two bowls, one with two beaten eggs and the other one with breadcrumbs. 

Peel and boil the potatoes until soft. Drain and mash them with a fork or in a potato masher. Set aside. 

Bring water to the boil in a pot. As soon as it boils, add the juice of lemon, fava beans and boil them 10 minutes.

Drain and cool them under cold running water, mash them with a fork or in a blender. Add the fava puree with the potato one, add minced mint, grated Pecorino cheese, thyme, 1 egg, a pinch of salt and pepper, mix until you get a homogeneous mixture.

Shape small croquettes to plunge first in the beaten eggs then coated in the breadcrumbs.

Heat the peanut oil, fry them a few at a time, remove the pan when golden.

Place on a plate lined with kitchen roll, a pinch of salt and serve hot.


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