Padron peppers and croquetas

The croquetas

1. Prepare the béchamel sauce: melt the butter in a saucepan, then add the flour and cook for about 2 minutes, stirring constantly. Add the milk a little at a time and thicken while stirring. Adjust the seasoning and add the grated Gruyere cheese.
2. Mix the blanched peas into the béchamel sauce. Let cool.
3. Make cork shapes with a pastry bag or divide mixture into balls and roll into cylinders. Set aside in a cool place to set. (They can be frozen to help them retain their shape and make breading easier).
4. Dredge each croquette in flour and dip in the beaten eggs, then roll in breadcrumbs seasoned with salt and pepper and set aside.
5. Cooking: fry until golden brown and serve.

The padron peppers

1. Wash and dry thoroughly.
2. In a hot frying pan, add cooking oil or olive oil and fry briskly until the skin is wrinkly and a light golden brown.
3. Sprinkle with Guérande salt.
4. Serve immediately