Christmas Ham and Potato Croquettes
G'day mate! Are you looking for a tasty snack that will satisfy your cravings and impress your mates? Look no further, because our delicious Christmas ham and potato croquettes are here to save the day! Made with the finest ingredients, including tender spuds and flavorful ham, these croquettes are sure to be a hit at any gathering. And the best part? They're super easy to make, so you can whip up a batch in no time flat. Whether you're throwing a BBQ or just want a quick snack to munch on, these croquettes are the perfect choice. So grab a cold brew and give 'em a go - we guarantee you won't be disappointed!
Christmas Ham and Potato Croquettes
John Austin from AUSSIEQ BBQ
16
20 minutes
10 minutes
154
French
Snacks
Croquettes have a long and rich history dating back to the 16th century in France. Originally, croquettes were made with leftover meat or vegetables that were ground up and mixed with a béchamel sauce before being breaded and fried. Over time, the popularity of croquettes spread throughout Europe and beyond, and they became a popular snack or appetizer in many countries around the world. Today, croquettes can be made with a variety of fillings, including meat, seafood, vegetables, and cheese, and they can be served hot or cold. One popular pairing is a creamy garlic sauce, which pairs exceptionally well with the crispy exterior and soft interior of the croquette. So why wait? Try a tasty croquette with a side of garlic sauce today and discover the delicious history for yourself!
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Ingredients
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6-7 large potatoes
3x cups diced leftover ham
¼ cup finely chopped chives
1x cup of frozen peas
1x egg
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2x cups of kewpie mayo
¼ juice of lime
1x tsp cayenne pepper
pinch of salt
3x cloves of garlic
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4x cups of breadcrumbs
salt and pepper
2x beaten eggs
2x tbsp milk
parsley for garnish
Directions
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Peel your garlic cloves and mince into a paste within a mortar and pestle. Add a dash of salt during this process
Add remaining ingredients and combine well
Store in the refrigerator whilst you prepare the remainder of the recipe
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Have your bread crumbs and seasoning in one dish and beaten eggs, with milk in another
Put to the side until you have your potato mixture ready
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Roughly dice up your peeled potatoes and add them to a pot and cover with water. Add a few twists of rock salt and cook at medium heat until you can push a fork through them without much resistance
Now mash your spuds until smooth and season with salt and pepper
Mix all of your filling/mixture in an oversized bowl until well combined
Form approx 1 super heaped tbsp of mixture in your hand so they make log shapes
Place all of your logs onto a baking tray and get ready for the breading
First dip the logs into egg and drain excess
Then bang them into the bread crumbs and place on another tray ready for shallow frying
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Get your heavy based saucepan to medium heat with 1-2cm deep of vegetable oil or beef tallow
Carefully place each croquette into the pan and cook until golden brown on each side (approx 3-5 mins per batch)
Once cooked, place them onto a wire tray to drain excess oil
Lastly, sprinkle chopped parsley and flakey salt over the top.
