Ham Croquettes
Photography by Aaron McLean.
Crispy on the outside with a creamy filling, these gorgeous croquettes are packed with juicy ham and well-seasoned mashed potatoes. Serve with a tomato relish or garlic aioli.
INGREDIENTS
500 grams floury potatoes, peeled and chopped roughly
2 tablespoons butter
2 cloves garlic, crushed
2 teaspoons Dijon mustard
2 spring onions, very thinly sliced
½ cup cottage cheese
½ teaspoon grated nutmeg
300 grams ham, diced finely
¾ cup grated Cheddar cheese
2 tablespoons finely chopped flat-leaf parsley
sea salt and freshly ground pepper
2 eggs, beaten
1 cup plain flour
2 cups panko breadcrumbs
vegetable oil for shallow frying
METHOD
Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place over a low heat to drive off excess moisture. Mash well then stir in the butter, garlic, mustard, spring onions, cottage cheese and nutmeg. Season well then set aside to cool.
Stir in the ham, Cheddar and parsley. Form into small, fat cylinders about 6cm long and chill until firm. Put the eggs, flour and breadcrumbs into 3 separate dishes and season.
Dip the croquettes in the egg, then the flour then the breadcrumbs, patting them on well to adhere. Heat a little oil in a saute pan and cook the croquettes on all sides until golden and crisp.
Drain on kitchen towels then serve immediately. Makes about 16.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.