- 300 grams onions or shallots, halved
- 50 grams olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic
- 20 grams mint leaves
- 700 grams frozen and defrosted peas
- 4 eggs
- 100 grams plain flour
- 150 grams fresh brad crumbs
- sunflower oil, for frying
- Salt and pepper
4h 0minPreparation 4h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place onion or shallots in the TM bowl and chop 2 seconds at speed 6. Scrape down the sides of the bowl with a spatula and chop 1 more second at speed 6.
Add olive oil to the onion and saute for 10 minutes at 98 degrees, speed 1.
Add the white wine vinegar and saute as described above for a further 2 minutes. Set sauteed onion aside.
Place garlic and mint into the TM bowl and blend 10 seconds at speed 6.
Add the defrosted peas, sauteed onion, 1 egg, half a teaspoon of salt and a grinding of black pepper. Turbo 2 times 1 second or until the peas are broken up without being turned into a mushy paste.
Line a tray that will fit your freezer with baking paper, and shape the pea mixture into 16 patties, about 7 cm across ad 2 cm thick. Freeze for a couple of hours until firm.
Place the remaining 3 eggs in a cowl and beat gently. Place the flour in a separate bowl and the breadcrumbs in a third. Remove the croquettes from the freezer and, one at a time, roll them in the flour, dip them in the egg, then coat them in the breadcrumbs.
Preheat the oven to 200 degrees and place an oven tray in the oven.
Fill a medium frying pan with enough oil so that it comes about 2.5cm up the sides. Place it on medium-high heat and leave for 5 minutes or until the oil is hot.
Fry the croquettes in batches, turning once, so that both sides are golden brown. Transfer to the oven tray to ensure that the croquettes are warmed through.
Serve with a fresh salad or as a starter with sour cream.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Vegan Veggie Rolls (Moderate RPAH diet)
- Steamed Chicken Dumplings with Chilli Glaze
- Cheese Bread Sticks
- Chwee Kueh (Steamed Rice Cake)
- Bavarian Spice Rub - Best Chicken Rub Ever!
- Vegan Spanakopita / Spanakopitakia (Pumpkin, Spinach & Feta triangles)
- American Self Rising Biscuits (scones)
- Capsicum, Tomato and Chilli Chutney
- Cocktail Meatballs Spicy and Delicious
- Chilli and lime cashews
- Sour Cream Cherry Slice
- Gluten Free Nutella and Peacan Biscuits
- Lemon Drizzle Cake
- Spanish Cheesecake
- Home-made Chai
- Spring Green Smoothie
- Dried pear, date and almond loaf
- Almond Berry Muffins
- Indian Cauliflower Rice
- Faux Gras (vegetarian Foie Gras) from David Lebovitz
- Berry Green Smoothie
- Blueberry & Banana Breakfast Muffins (adapted from My Darling Lemon Thyme)
- Warm Millet with Berry Compote
- Vic’s Sweet Chilli Sauce
- Marinara Sauce
- Broccoli cheese bites
- Mums best ever pasta sauce
- Grain Free Dairy Free Keto Lasagna
- Pate au Pistou
- FAILSAFE PIZZA POCKETS
- Failsafe No-mato Sauce
- Creamy Tuscan salmon with spinach and sun-dried tomatoes
- Steamed Asian greens with a Honey, Soy and ginger sauce
- Sassy Spaghetti Bolognese
- Pie Maker Gluten Free Roast Meat Fritter