Rustic croquettes

Prep: 40 mins
Cook: 20 mins
Rustic croquettes
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.


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

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