pea croquttes

• Preheat the oven to 200C/ 180C Fan/Gas 6. Put the peas and cheese in a processor. Blitz briefly – they should be chopped but not puréed.
• Put the mixture in a large bowl. Combine with the chopped herbs, egg yolk and 25g of the breadcrumbs. Season well with black pepper. Shape the mixture into 8 croquettes. Place the remaining breadcrumbs on a plate and roll each croquette in them until evenly covered.
• Put on a baking sheet and drizzle over 2tsp of the olive oil. Bake in the preheated oven for 25-30 mins or until crisp and golden.
• To make the beetroot salad, whisk together the rest of the olive oil, the orange juice, vinegar and mustard in a bowl. Combine with the beetroot, shallot and orange zest. Spoon the mixture over the little gem leaves.
• Serve 2 croquettes per person, with the beetroot salad on the side.