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Crocchette di fave (broad bean croquettes)

Gennaro Contaldo from Great Food Live
Hot, crisp and irresistible, Gennaro Contaldo prepares golden croquettes of broad beans with a creamy cheese filling

Crocchette di fave (broad bean croquettes)

Method

1. Blanch the broad beans in a large pan of boiling water for 1 minute, before draining well and plunging in cold water; peel off the skins.

2. Place the beans in a food processor and whiz until mushy. Transfer to a large bowl, add the flour, eggs, butter, yeast mixture and a grinding of salt and pepper; mix well with your hands to make a smooth dough.

3. Cover with a cloth and leave in a warm place for about 30 minutes, until slightly risen. Meanwhile, make the filling.

4. For the filling, put all the ingredients in a bowl, mix to a smooth paste and season with salt and freshly ground black pepper.

5. Shape the dough into rounds the size of golf balls. On a lightly floured work surface, roll each ball of dough into an oval shape about 3mm thick.

6. Place a tablespoon of the filling on it and roll it up, pinching the edges together to seal.

7. Heat the olive oil in a deep fat fryer or large, deep saucepan. Deep-fry the croquettes, a few at a time, for 2-3 minutes, until golden brown.

8. Drain on absorbent paper, cut the croquettes in half and serve straight away.

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Serves: makes 36

Prep: 45 min, plus 30 mins rising time
Cook: 10 min

Ingredients
300g fresh or frozen Broad beans
250g plain flour
2 Eggs
50g Butter, softened
1 tsp dried yeast, dissolved in 1 tbsp lukewarm
sea-salt and freshly ground black pepper
Olive oil, for deep frying