Turkish Grains & Cheese Croquettes with Harissa Mayo
These croquettes are easy to make and delicious to eat and a great way to use up any leftover mash. We’re using vegan cheese and plant-based milk to keep them vegan but feel free to use feta if you prefer. Our Turkish Couscous & Grains add a lovely texture and plenty of flavour.
If baking – preheat the oven to 200C/180Cfan/Gas mark 6. Line a baking tray with parchment paper.
In a small bowl mix together the mayonnaise and harissa paste. Add lemon juice to taste. Chill until needed.
Put the Turkish Couscous & Grains in a large bowl and use a fork to separate the grains. Add the mashed potato, spring onion, mint, tomato, harissa. Mix well to thoroughly combine (a silicone spatula works well) and then stir through the cheese.
Mould the mixture into 12 croquettes and set aside. Put the seasoned flour into a shallow bowl, the milk into another and the breadcrumbs into a third. One by one, gently coat the croquettes in the flour and then dip into the milk. Finally, roll in the breadcrumbs until evenly coated and then set aside.
If shallow frying: Heat 2-3 tbsp oil in a frying pan over a medium heat. When hot add the croquettes and cook for 4-6 minutes until golden and crispy all-over and warmed through. Drain on kitchen paper.
If baking: Place on the prepared baking tray and spray with a little oil. Bake for 12-15 minutes until golden and heated through.
Season with a little salt before serving with the harissa mayo for dipping.
- For the Croquettes
- 1 x pouch of Ainsley Harriott Turkish Couscous & Grains
- 200g mashed potato
- 1 spring onion, trimmed and finely sliced
- 6-8 mint leaves, shredded
- 1 medium ripe tomato, deseeded and diced
- ½ tsp harissa paste
- 60g vegan Greek-style cheese (or feta if non-vegan), diced or crumbled
- 60g plain flour, seasoned with a pinch of pul biber or cayenne
- 60ml plant-based milk
- 70g panko breadcrumbs
- flaky salt
- For the Harissa Mayo
- 4-5 tbsp vegan mayonnaise
- 1 tbsp harissa paste