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Recipes

Tomato and basil croquettes with oozing mozzarella and rocket pesto vinaigrette

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Ingredients

For the pesto

  • 10 sun-blushed tomato pieces, roughly chopped
  • 50g/2oz rocket leaves, plus extra to garnish
  • 1 tbsp pine nuts
  • ½ garlic clove
  • 3 piquillo peppers, roughly chopped (available from Spanish delicatessens and some supermarkets)
  • 1 tbsp grated parmesan
  • 5-6 tbsp olive oil
  • 4 tbsp Cabernet Sauvignon vinegar

For the croquettes

  • vegetable oil, for deep fat frying
  • 500g/1lb 2oz potatoes, peeled and cut into large dice
  • 110g/4oz parmesan cheese, freshly grated
  • 1 tbsp red pesto (from recipe above)
  • 10 sun-blushed tomato pieces, roughly chopped
  • 10 basil leaves, roughly chopped
  • salt and freshly ground black pepper
  • 50g/2oz plain flour plus up to 2 tbsp extra (if too dry)
  • 1 small ball fresh mozzarella cheese, cut into small pieces
  • 110g/4oz breadcrumbs
  • 2 free-range eggs, beaten