This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Tomato and basil croquettes with oozing mozzarella and rocket pesto vinaigrette

Unfortunately we are unable to add this recipe to your favourites, please try again later.


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