METHODSimmer 2 sliced onions in 1 tbsp oil, 1 tbsp brown sugar and 2 tbsp balsamic vinegar for 25 mins.
While onions are simmering, air-fry your croquettes for 20 mins. (Turn halfway.)
Sauté 70g bacon lardons until crispy and set aside.
Boil the peas in water with a stock pot for 3 mins. Strain and add mint, lemon and the crispy bacon. Smash the peas slightly and set aside.
Mix your mayo and buffalo sauce. Set aside
When croquettes are cooked, melt your Nduja in a pan and toss 2-3 croquettes in the Nduja.
Assemble in a platter like this:
- Grate some Parmesan over the Nduja-coated croquettes.
- Spread minty smashed peas on the other side of the
platter and top with croquettes and add extra bacon.
- Dollop the mayo onto the platter and top with some croquettes.
- Spread the caramelised onions onto the platter.
- Top with croquettes and sprinkle over some crumbled feta.
Serves: 4
Preparation: 15 mins
Cooking: 50 mins
1 pack of Albert Bartlett Frozen Croquettes
For caramelised onion & feta:
- 2 red onions (thinly sliced)
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp crumbled feta
Buffalo mayo
- 3 tbsp light mayo
- 2 tbsp buffalo sauce
1 tbsp Nduja and grated parmesan to taste
Minty smashed peas
- 150g peas
- 1 stock pot
- 70g crispy bacon
- fresh mint
- juice & zest half a lemon