Recipe Revisited: Ham And Cheese Croquettes!

Hey from EL The Cook!

Whats better than revisiting one of your own recipes and making it better? A perfect weekend snack, Ham and cheese croquettes are

The last time we did a croquettes recipe, we used a large floury potato to bulk the croquettes. This time we try a recipe without potato, rather we use a base of a heavy roux(a mixture of flour and butter) and incorporate the ham and cheese, to make a super light crunchy croquette!

INGREDIENTS: (Serves 4)

(Prep Time : 20 minutes, Cook Time: 30 minutes) 

• 140 gm finely sliced smoked ham
• 250 ml whole milk
• 1/2 small onion,finely sliced
• 15 gms butter
• 15 gms plain flour 
• 250 gms panko breadcrumbs
• 50 gms grated cheddar cheese
• 2 large free range eggs
• A little plain flour for dusting
• 300 ml vegetable oil for deep frying
• 1 teaspoon Dijon Mustard 
• Fresh Parsley
• Salt and pepper for seasoning

KITCHEN EQUIPMENT:

• Large bowl
• 2 small bowls
• Chefs knife
• Cutting board
• A large wok
• A medium skillet
• A saucepan for deep frying
• Serving Plates
• Kitchen towels

METHOD:

• To make the croquettes, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly colored. 
• Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. 
• Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool for 10 minutes - the mixture needs to resemble a dough. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. 
• Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs and cut fresh parsley in a bowl.
• Roll each of the croquettes lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C. Using a metal slotted spoon, lower 6 croquettes into the oil and cook until golden brown.
• Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest.

A recipe which goes beautifully with a chilled beer or your favorite cocktail! Enjoy the weekend!

Cheers from EL The Cook!