Broad bean croquettes with warm tartare sauce

11 September 2006
Broad bean croquettes with warm tartare sauce


2lb broad beans (shelled and peeled)
3oz white breadcrumbs
Salt and pepper
1oz mint (chopped)
1 onion
3 eggs
Seasoned flour


Cook the broad beans until very soft drain well then purée while warm. Sweat the onion off in some butter add the mint then add to the purée stir in the breadcrumbs and season.

Shape the purée as required.

For the sauce add 2oz each of finely chopped capers and gherkins with 2tbs of chopped parsley to 6fl oz of beurre blanc.

To serve

Deep-fry the croquettes until golden arrange on a plate with the tartare sauce deep-fried leeks and fresh mint.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking