Preparation time 45 minutes, plus refrigeration time
Cooking time 25 minutes
1 Heat the milk in a saucepan with the carrot, onion and herbs. Simmer gently for four minutes, turn off the heat and leave to infuse for about 10 minutes.
2 Strain the milk and set aside. Melt the butter in a saucepan and add the flour. Cook over a low heat for two minutes, stirring occasionally.
3 Add the milk gradually to the roux, whisking to prevent lumps. It will be quite thick.
4 Remove from the heat and leave to cool slightly, then stir in the egg yolks and cheese. Season to taste. Leave to cool.
5 Roll the mixture into small balls and dip them into seasoned flour, then in the beaten egg and finally in the breadcrumbs. Chill until firm but bring back to room temperature before cooking otherwise they may burst.
6 Just before serving, deep-fry the croquettes at 160 degrees Celsius. Remove them from the oil just as they pop, otherwise the entire filling will spill out of the crumb coating. Drain on kitchen paper and serve hot with salad.
7 Salad Mix the cooked and cooled peas with the halved snow peas, the watercress and finely chopped red onion. Drizzle with the vinaigrette dressing.
Text and image: Ideas magazine