Ham and cheese croquettes
- John Gregory-Smith
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 5 mins
plus chilling
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Get ready to win over the crowd on Boxing Day with these gorgeously golden, crispy croquettes
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Try our ham and cheese croquettes, then take a look at our guide to creating easy party food platters, along with our best Christmas buffet ideas. Next, try our New Year's Eve party food recipes.
To make life easy, I use cold mash for the base and then add loads of leftover shredded ham and anything I can find on my cheeseboard. The chef’s kiss is the little ball of brie in the centre, which turns gooey when you cook it.
Ham and cheese croquettes recipe
Ingredients
Nutrition
CROQUETTES
-
500g mashed potato
cold
-
2 eggs
-
100g ham
shredded into tiny pieces
-
80g cheddar
grated
-
30g stilton or other hard blue cheese
crumbled into tiny pieces
-
60g brie
rind removed
-
100g panko breadcrumbs
-
sunflower oil
for deep-frying
MUSTARD MAYO
- 180g mayonnaise
- 2 tsp wholegrain mustard
- 1 tsp worcestershire sauce
Nutrition: per serving (8)
- kcal189
- fat15g
- saturates4g
- carbs8g
- sugars1g
- fibre1g
- protein5g
- salt0.5g
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Method
-
step 1
Put the mash, 1 egg, ham, cheddar, stilton and a good pinch of salt and pepper into a mixing bowl, and mix together really well. Use your hands to roll into 20 walnut-sized balls. Take a little pinch of the brie and push it into the centre of one of the balls. Squish it together and roll into a neat ball again. Repeat with the rest and then put them in the fridge for 30 mins to firm up.
-
step 2
Heat a pan no more than a third full of oil. Whisk the remaining egg in a bowl and tip the breadcrumbs into a shallow dish. Dunk the croquettes, one at a time, into the egg and then into the breadcrumbs. Fry in batches of 3-4 for 1 min or until golden and crispy. Remove with a slotted spoon and put onto kitchen paper to drain any excess oil.
-
step 3
Mix the mayo with the mustard, worcestershire sauce and a pinch of salt in a small serving bowl.
-
step 4
Transfer the croquettes to a serving dish and season with a pinch of salt. Serve with the bowl of mayo alongside.
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Authors
John Gregory-Smith
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