7
4. Lightly whisk eggs. Dip croquette into
flour, egg and breadcrumb. Repeat with
remaining croquettes.
5. Place 2cm of vegetable oil in a heavy-
bottomed frypan. Heat over medium-high
heat. Place croquettes in pan, do not
overcrowd the pan. Cook for 2-3 minutes
on each side or until golden and heated
through. Set aside on absorbent paper
towel. Repeat with remaining croquettes.
Serve hot.
TIP: Use a variety of fillings for these
croquettes. Corn and cheese, ham and brie,
mushrooms and blue cheese are just a few
of the Test Kitchens other favorites!
Bruschetta with Lemony Pea Mash, Ricotta
and Mint
Makes: 3 cups
3 cups frozen peas
1 tablespoon olive oil
3-4 mint leaves, finely sliced
2 teaspoons lemon zest
1 teaspoon lemon juice
½ cup ricotta cheese
½ cup shaved pecorino cheese
6 slices sourdough bread, toasted
Extra ricotta cheese for spreading on bread
Salt and freshly ground black pepper, to taste
1. Bring a small saucepan of water to the
boil. Add peas and simmer for 1 minute
or until peas are bright green and heated
through. Drain.
2. Place peas in a large bowl. Add oil, mint,
lemon zest and lemon juice. Using the
MashMaster, mash ingredients on TURBO
until smooth. Stir through ricotta cheese.
Season to taste with salt and pepper.
3. Spread sourdough with extra ricotta and a
generous dollop of pea mash. Top with a
few pieces of shaved pecorino. Season to
taste with salt and pepper. Serve.
Recipes continued
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