Ham hock and pea croquettes in cone

Ham hock and pea croquettes

  • makes 40
  • A little effort

These ham hock and pea croquettes make the perfect accompaniment to drinks. Try to use a whole ham hock for this so that you can keep the pieces really chunky. Butchers and larger supermarkets sell them ready-cooked.



  • 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


  • 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.

  • 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.

  • 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.

  • 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
  • Fat 6.1g
  • Saturates 2.4g
  • Carbs 5.1g
  • Sugars 0.9g
  • Fibre 0.2g
  • Protein 3.2g
  • Salt 0.3g