2lb broad beans (shelled and peeled)
3oz white breadcrumbs
Salt and pepper
1oz mint (chopped)
Cook the broad beans until very soft drain well then purée while warm. Sweat the onion off in some butter add the mint then add to the purée stir in the breadcrumbs and season.
Shape the purée as required.
For the sauce add 2oz each of finely chopped capers and gherkins with 2tbs of chopped parsley to 6fl oz of beurre blanc.
Deep-fry the croquettes until golden arrange on a plate with the tartare sauce deep-fried leeks and fresh mint.