A great addition to your tapas selection!
Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.
Ingredients
- 50g plain flour
- 25g unsalted butter
- 600ml full fat milk
- 1/8 teaspoon of salt
- 200g shredded ham hock
- 100g grated cheddar cheese
- 1 teaspoon of Dijon mustard
- 1 tablespoon of chopped chives
- 100g plain flour
- 100g panko breadcrumbs
- 1 egg
- Fussels Extra Virgin Oil for frying
Method
Melt the butter in a pan on a medium heat, adding a pinch of salt at the outset
Once the butter is melted and is starting to foam, it’s ready for the flour
Stir to incorporate it - the roux should thicken pretty quickly
Cook and stir for about a minute - that should be plenty of time for it to come together
To stop it cooking, turn off the heat and start adding the milk
Initially, pour it in little by little, whisking thoroughly after each addition
Return the pan to a medium heat and allow it to thicken once more
It will take at least five minutes for the sauce to thicken properly
Taste to make sure the flour has been cooked
Add the mustard and combine
Leave to cool at room temperature for 10-15 minutes and add the cheese, ham and
Pour into a small tray, cover and leave to set in the fridge overnight
Shape the mixture into croquettes the next day and leave in the fridge again for an hour
Preheat the oil in a large saucepan to 170C
Whisk the egg in a bowl
Pour the flour into another bowl and the breadcrumbs into a third bowl
Dip the croquettes in the flour first, then the egg followed by the breadcrumbs and place on a clean tray
Once the oil is hot enough, gently lower the croquettes in the hot oil and fry for 5-6 minutes until golden and cooked through
Leave to cool slightly and serve
