We created these delicious croquettes when testing out the Season Casserole with deep frying. The green chilli aioli compliments the richness of the croquettes beautifully. Works well as a light lunch or the ultimate snack in front of the TV.

Cooking Time: 1 hour

Preparation Time: 3 hours



Ingredients

Croquettes

Butter 60g

Onion - half

Broccoli 300g

Sun-dried tomatoes 4-5 pieces

Milk 750ml

All purpose flour 60g, extra to dust

Scarmoza 200g

Eggs 2

Semolina to dust

Vegetable oil 500ml (reaching at least half the casserole)

Green chilli aioli

Green chilli 60g

Garlic 2 cloves

Egg yolk 1

Lime 1

Vegetable oil 120ml

Salt and pepper to taste

To serve

Watercress



Method

1. Melt butter in a casserole over medium-low heat. Add chopped onion and sweat
for 10-15 minutes until soft and translucent.

2. Add broccoli and sun-dried tomatoes, and sauté for another 5-10 minutes.

3. In a separate saucepan, gently heat up the milk until the edges start to
bubble but not boil.

4. Once the vegetables are cooked, add flour and stir until a roux forms.
Gradually add hot milk, ladle by ladle, stirring constantly.

5. Add grated Scamorza and gently whisk the mixture until fully combined. Cook
for around 15-20 minutes until it thickens.

6. Line a baking tray with baking paper, including the edges. Pour in the
mixture and let it sit in the fridge for at least 4 hours.

7. To make the green chilli aioli, preheat oven to 200°C fan / 220°C
conventional / Gas 7.

8. Place green chilies and garlic cloves on aluminium foil, drizzle with olive
oil, wrap them up, and roast in the oven for 45 minutes.

9. Once roasted, chop the chilies and garlic to form a paste.

10. In a mixing bowl, combine egg yolk, chili paste, lime zest, and lime juice.
Whisk until combined, then slowly add oil while whisking to emulsify. Season
with salt, pepper, and Dijon mustard if desired.

11. Prepare three flat trays (or large plates): one with flour, one with
whisked eggs, and one with semolina.

12. Once the croquette mixture is chilled, remove it from the baking tray and
cut it into chunks. Roll each chunk into a ball using your palms and place them
on the flour tray.

13. Dust each ball thoroughly with flour, then coat with egg from the second
tray.

14. Finally, roll the balls in semolina to coat them thoroughly.

15. In a casserole, pour in vegetable oil until it reaches at least halfway up
the sides. Heat the oil over high heat until it reaches 175°C.

16. Carefully add the croquettes into the hot oil, adjusting the heat as needed
to maintain a consistent temperature. Deep fry for 5-8 minutes until golden.

17. Transfer the croquettes to a plate lined with kitchen towel to absorb
excess oil.

18. Place the croquettes on a side dish and pipe a generous amount of green
chili aioli on the side. Garnish with lime zest, lime wedges, and a little
pile of watercress.

Enjoy!