You will need (for 4-6 croquettes):
- 6 medium potatoes
- Small knob of butter
- 120g feta cheese
- A few sprigs of mint
- Salt and pepper
- Seasoned flour
- 1 egg
Start by peeling the potatoes and chopping them up to roughly same sized pieces. Put these on to boil in salted water until they are soft. Drain and then mash the potatoes with the butter and some salt and pepper. Crumble the feta and chop the mint then stir them both into the potato.
Roll the potato mixture into tubes, balls, squares or whatever takes your fancy. Put the seasoned flour in a bowl, the egg in another bowl (beaten) and the breadcrumbs in a different bowl. Put each croquette into the flour, then egg, then breadcrumbs. When they are all well coated fry them in a little oil in a pan on a medium/high heat until golden brown all over then drain on some kitchen paper.
These were a lovely light dinner dipped in some mayonnaise or chilli sauce. The feta made me think of my holiday last year in Greece and the mint smells like my garden in summer. It’s remarkable how a few simple ingredients can transform in to something that reminds you of so many things. Eating these made me look forward to the upcoming wild elderflowers, plums, strawberries and other hedgerow foods that I can pursue without fear of frostbite or rain.