Rustic croquettes
Prep:
40 mins
Cook:
20 mins
These croquettes make the difference with ham, herbs and a flurry of fillings.
For the croquette base
45g butter
1 onion, finely chopped
45g plain flour
250ml milk
1 pinch salt
1 egg, beaten
For filling 1
120g ham, chopped
100g peas, defrosted
1 tsp fresh mint, chopped
Filling 2
50g cheddar, grated
100g sweetcorn
1tbsp parsley, chopped
To coat
2 eggs, beaten
30g plain flour
95g breadcrumbs
500ml vegetable oil, for frying
80g redcurrant jelly, to serve
Use a heavy based frying pan and fry the onions in the butter for 3-4 minutes.
Add the flour to the pan and mix well.
Continue mixing, then add the milk and salt.
Bring to the boil until it has thickened.
Take the pan off the heat and leave to cool slightly.
Gradually whisk in the beaten egg.
Split the mixture between two bowls.
To one bowl, add the ham, peas and mint, and the cheese, sweetcorn and parsley into the other.
Cover each bowl and refrigerate until cold and set.
Using floured hands, shape each mix into a full finger length shaped croquettes.
Place the croquettes on floured plates.
Roll them gently in the flour.
Dip each into the egg mix and then the breadcrumbs, until they are well coated.
Half-fill a pan with oil and heat until a cube of bread in the oil goes golden after 30-40 seconds.
First fry the cheese and sweetcorn croquettes in the oil for 2-3 minutes until they become crispy and golden brown.
Drain on kitchen paper and fry the ham and pea filled ones the same way.
Serve along with some redcurrant jelly.
Serves
6
Preparation Time
40 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fruit, Eggs, Cheese, Pork, Vegetables, Oil, Bread
Recipe Type
Starters, Party Food, Entertaining, Kids Food, Snacks
Level of Difficulty
Easy
