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Ham croquettes

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Prep time Cook time Difficulty Views Rated (0) Recipe #
15m 30m 3-Medium 52
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Added by ben on 5 January 2009 (0 descendants)

Description (Some HTML is OK)

Apologies for the vagueness of this recipe, it's a christmas leftovers dish prompted by the metric ton of cooked ham in my fridge at the moment (a kind gift from my mum's boyfriend) and inspired by the spanish tapas classic.
What it essentially amounts to is deep fried ham bound with béchamel and rolled in breadcrumbs, so sod the post christmas abstinence then - in fact I might have another sherry.


Makes 6 servings

  • 2 tbsp (ish) butter
  • 4 tbsp (ish) flour
  • 1 tbsp (ish) english mustard
  • 250ml (ish) milk
  • 300g (ish) finely chopped cooked ham
  • a good handful of coarsely chopped parsley (optional)
  • a handful of grated parmesan (optional)
  • a beaten egg
  • breadcrumbs

Preparation (Some HTML is OK)

Make a very thick white sauce by melting the butter and cooking the flour in it until it starts to go pale golden. Whisk in the milk bit by bit to avoid lumps - the sauce should ribbon. Add the mustard and continue to cook on a low sputtery heat for 10 minutes. It should be coming away from the sides a bit and you should be having a hard time stopping it from catching.
Add the ham, parsley and parmesan (if using). There should be enough ham so that the sauce is only just holding it all together.

Allow to cool so it gets really solid, then heat 2cm of oil in a deep frying pan. Shape spoonfuls of the mixture into small rugby balls with 2 dessert spoons, roll in breadcrumbs, roll in egg, then roll in breadcrumbs again.
Deep fry and serve with a fresh salad

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