Day 1 – or Early…
Very very finely chop the Courgette (2 or 3mm?!) and gently fry it in a little Olive Oil (with a pinch of Salt) until the Courgette is golden brown and quite cooked (10 – 20 mins on a gentle heat)
In the same saucepan, when the Courgettes are done, add the 85ml Olive Oil and the 115g Plain Flour, and mix over a medium heat. Cook for a few minutes, stirring constantly
Slowly add the Milk, stirring all the time, bringing to the boil
When all the milk is added, add a big dash of Worcestershire Sauce, a teaspoon of English Mustard and some Salt and Pepper. Simmer for few minutes, stirring all the time
Taste and add any seasoning, Worcestershire, Mustard or Salt & Pepper if it needs more
Turn the heat off, transfer the mixture to a large pyrex bowl and allow to cool before refrigerating for at least two or three hours
Day 2 – or Later…
Prepare some bowls, separately, with Plain Flour, beaten Egg and (fine) Breadcrumbs
Get a large baking tray ready, with some greaseproof paper
Spoon out a dessert spoon of the mixture… Gently dip and coat it in Plain Flour, then in beaten Egg and then in the Breadcrumbs. Place the finished croquette on the baking tray
Repeat until you have 16 – 20 croquettes. (It can be a messy business, but is definitely worth it; also mildly therapeutic once you get into it…)
Refrigerate for at least 2 hours
Heat the oven to 210˚c and when hot, cook the croquettes for 20 minutes or until crunchy and golden on the outside
Serve immediately with Lime wedges and some Chilli Sauce
A salad on the side is good – maybe some halved tomatoes, spring onions and cucumber slices… Otherwise some griddled or steamed broccoli or fennel would be delicious