Air Fryer Recipe
Minted Pea and Feta Croquettes
Minted pea and feta croquettes are a delightful snack or side dish with a crispy exterior and soft interior, perfect for air frying.
Ingredients
- 200g frozen peas
- 150g feta cheese, crumbled
- 1 small bunch of fresh mint, finely chopped
- 1 garlic clove, minced
- 2 spring onions, finely chopped
- 1 lemon, zested
- 100g breadcrumbs
- 1 egg, lightly beaten
- Salt and pepper to taste
- Olive oil spray
Method
- Cook the frozen peas according to package instructions, then drain and mash them gently in a large mixing bowl.
- Add crumbled feta, chopped mint, minced garlic, spring onions, and lemon zest to the peas. Mix well and season with salt and pepper.
- Shape the mixture into approximately 12 croquettes.
- Set up a breading station with breadcrumbs in one dish and beaten egg in another. Dip each croquette in egg, then coat with breadcrumbs.
- Preheat the air fryer to 180°C (356°F). Arrange croquettes in the basket, spray with olive oil, and air fry for 10-12 minutes, turning halfway, until golden brown.
Why this works in an air fryer
Peas bring starch and moisture, while feta adds salt, fat and a little protein structure; chilling-slightly firm mix holds shape better. In the air fryer, fast convection dries the breadcrumb surface so the oil spray can brown it without deep-frying, while turning exposes the underside to direct airflow.
Equipment notes
Timing assumes a 4-6 litre basket with 12 small croquettes in a single, lightly spaced layer; in a single-drawer model cook in two batches if they touch, while in a dual-zone fryer split evenly and check the outer-edge croquettes first as those usually brown fastest.
Common pitfalls
- Croquettes slumping or cracking before breading? The peas were too wet or over-mashed; drain thoroughly, pat with kitchen paper and firm the mixture with a spoonful of extra breadcrumbs before shaping.
- Pale, dusty breadcrumbs after 10 minutes? They have not enough surface fat; spray until lightly and evenly speckled with oil, then cook 2-3 minutes longer rather than raising the heat sharply.
- Cheese leaking through the coating? The croquettes are too warm or the crumb layer is patchy; chill for 15-20 minutes and press breadcrumbs firmly around any exposed feta before air frying.
- Brown outside but soft, wet centre? They are too large or crowded; make smaller logs or balls and leave a finger-width gap so convection can dry the coating and heat the middle evenly.
Variations & substitutions
- Use goat’s cheese instead of feta for a softer, tangier centre; it melts more readily, so chill the shaped croquettes before coating to reduce leaking.
- Swap half the breadcrumbs for panko for a craggier crust; panko browns faster in the air fryer, so check from minute 8.
- Add a pinch of chilli flakes or finely chopped preserved lemon; both intensify the filling without changing timing, but preserved lemon means you should reduce added salt.
- Use gluten-free breadcrumbs if needed; they can brown unevenly, so spray a little more carefully and turn gently to avoid shedding the coating.
Storage & reheating
Keep cooked croquettes chilled for up to 3 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot through and re-crisped.
Nutrition
Calories: 250
