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  Ham Croquettes Recipe

Ham croquettes
Croquettes should be creamy in the middle and golden crisp on the outside. Add some Serrano ham to the mixture for the perfect ham croquette tapas. We guide you through this recipe with advice, pictures and a video.

KEY POINTS FOR HAM CROQUETTES

 Preparation Time:    Cooking Time:  
 How Difficult  Medium  Freeze?  Yes, uncooked
 Servings

6 tapas

Ingredients

How Much

Potatoes

400g / 14oz

Plain flour

150g / 5oz

Milk

125ml / 4fl oz

Medium eggs

2

Butter

10g / teaspoon

Breadcrumbs

50g / 2oz

Salt and pepper

To taste

VIDEO HOW TO COOK HAM CROQUETTES

Preparation
Finely chop the Serrano ham.

Method for Ham Croquettes

Peel the potatoes then cook them in boiling water for about 20 minutes as if cooking for mashed potatoes. Drain the potatoes and let them stand for 2 minutes.

Add the potatoes, salt, pepper and butter to a pan / bowl and mash them for a minute or so.

Add butter to mashed potato


Adding milk to mashed potato

Add about a quarter of the milk and mash for a minute. Add another quarter of the milk and mash for a further minute. The aim is to get a stiff creamy mixture which is not runny. Add more milk to achieve the correct texture. You will probably need to add about three quarters of the milk but it may be a little more or less depending on the potato variety you are using. See the video above for a clear view of the texture.


Separate the yolk from one of the eggs and mash it into the potato mixture. Add about a quarter of the flour and mash it into the potato. You may need to use a fork initially to mix it in. Repeat, adding another quarter of the flour. Add further flour and mash in until the mixture is a firm mashed potato mixture. You probably wont need all the flour.

Adding flour


Forming uncooked ham croquettes

Taste the potato and mix in more salt and pepper as required for your taste buds.

Add the Serrano ham and mix it in with a fork. Each croquette should be about a tablespoon of the mix. So take a portion of the mix and form into a small sausage shape. It's easier to do this with damp hands. Repeat until all the mix is used up.


Place the ham croquettes in the fridge for half an hour to firm up.

While the croquettes are cooling pour about 2cm / 1in of vegetable oil in a pan and turn to a medium heat. Add the second egg to a small bowl and whisk lightly. Place the breadcrumbs on a largish plate.

 Covering croquettes in breadcrumbs


Frying ham croquettes

After half an hour of cooling, take the croquettes out of the fridge. Brush them with egg and then roll each one in the breadcrumbs until fully covered.

Carefully add one of the croquettes to the hot oil, if it sizzles gently then the temperature is correct. Add the other croquettes to the oil at the correct temperature.


Fry the ham croquette tapas until they are nicely browned, depending on the temperature of the oil this will take between 30 seconds to two minutes. When cooked remove from the oil and place on kitchen paper to remove the excess oil.

Serve immediately.

Ham croquette tapas

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