Croquettes with Spicy Beetroot Sauce

Ingredients for 6 people:

• 300 g La Veronese® pea flour
• 900 g water
• 100 g fresh peas
• 80 g cooked ham
• 100 g mozzarella
• 2 eggs
• 100 g gluten-free breadcrumbs
• Oil for frying
• Salt and pepper to taste

For the sauce:

• 300 g cooked red beets
• 2 g curry
• Salt and pepper to taste

Preparation:

Cook the peas in salted water, then cool them in ice water and drain. Let them come to room temperature and remove the shells.

Cut the ham into cubes and sauté in a pan.

Sift the pea flour, mix with water, season with salt and pepper, and cook in a saucepan for 20 minutes. Add the peas, ham, and cubed mozzarella. Spread the mixture on a baking sheet and let it cool.

Blend the beets with curry, add salt, pepper, and a little water until you get a creamy sauce.

Cut the pea flour mixture into pieces, dip them in beaten egg, and coat with breadcrumbs.

Fry in hot oil, drain on paper towels, and serve with the beetroot sauce.