Tuesday, 30 December 2014

Ham Croquettes

I am feeling as stuffed as the turkey i ate on Christmas. No joke, it took two days of digesting before i could look at meat again. While i have lost my appetite for meat i couldn't go past using up the left over ham to make some ham croquettes.

croquettes by the window

The inspiration came from Food 52 which is fast becoming my favourite site for food inspiration. My version of the croquettes includes a mix of ham, pea, sweet corn and parmesan cheese. Admittedly, it took a second batch to ensure the the coating was crispy and brown and found that the trick is flame control and even distribution of crumbing.

croquettes in a jar with cutlery

These croquettes are addictive and look amazing placed on a plank board alongside other tapas bites such as warm olives, chorizo, paprika prawns as well as cheeses.

ham croquettes on a plate with chilli sauce

Items You Need:

- 6 white potatoes (washed, peeled, boiled and mashed)
- 2 tablespoons of white flour
- 1/2 cup of peas
- 1/2 cup of corn kernels
- 3 sprigs of spring onions diced
- 2 cups of diced ham
- 1 cup of parmesan cheese

Coating

- 1 cup of crumbs
- 1 egg
- 1 cup of flour

What's Next?

1. Mix the mashed potatoes, egg and flour together. Be sure to mix the flour in thoroughly

2. Add the peas, corn, spring onions, ham and parmesan, using your hands to mix through

3. Using a tablespoon, spoon the mixture and roll into a mini sausage shape.

4. Coat in flour, egg and crumb. Be sure to dust off excess crumbs as they will burn in the pan.

5. Place in a non stick pan of 1/3 cup of olive oil. Ensure the flame is on low to medium heat then slowly place the croquettes in and leave to cook on one side for 30 seconds. Turn the croquettes to cook the other side. It should take 1-2 minutes to cook a batch.

6. Place the croquettes on to a paper towel to soak up excess oil and enjoy while hot 

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