Ingredients
- butter 75g
- plain flour 75g
- whole milk 500ml
- mature cheddar 75g, grated
- cooked ham hock 200g, shredded into chunks
- frozen peas 100g, defrosted
- flat-leaf parsley a handful, finely chopped
- eggs 3, beaten
- dried breadcrumbs 150g
- groundnut oil for deep frying
- English mustard to serve
Method
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Step 1
Melt the butter in a pan and then stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer over a low heat for 10-15 minutes. Add the cheese and stir until melted, then add the ham, peas and parsley, and season.
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Step 2
Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could make it the day before.) Scoop out large tablespoons of the mix and roll each into small logs, around 5cm long and 2cm thick.
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Step 3
Put the beaten egg on one plate and breadcrumbs on another. Roll the croquettes in the egg then the crumbs. Repeat so you have two layers of egg and breadcrumbs.
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Step 4
Fill a pan no more than 1/3 full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the croquettes in batches for 3-4 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep the cooked croquettes warm in a very low oven). Serve with English mustard.
Nutritional Information
- Kcals 88
- Carbs 5.1g
- Protein 3.2g
- Fat 6.1g
- Sugars 0.9g
- Salt 0.3g
- Saturates 2.4g
- Fibre 0.2g
