Cheese & Ham Croquettes

Enjoy a little bit of Spain with this delicious tapas dish; make in advance and reheat for perfect party nibbles!

This recipe uses 50g of White Mix and 100g of a White or Fibre Loaf. A 500g pack of White Mix is 2 units and a 400g loaf is 1 unit of your monthly prescription unit allowance

2 mins
Makes 8 portions
Easy
Suitable for home freezing

Ingredients

  • 25g butter
  • ½ small onion, finely chopped
  • 25g Juvela Gluten Free White Mix
  • 180ml milk
  • 25g mature cheddar, grated
  • 75g Serrano ham (or other cured ham), finely chopped
  • 1tsp wholegrain or Dijon mustard
  • Vegetable oil, for frying
  • 25g Juvela Gluten Free White Mix
  • 1 medium egg, lightly beaten
  • 100g Juvela White/ Fibre Loaf, made into breadcrumbs
  • Method

    1. Melt the butter in a pan and gently fry the onion for a few minutes until lightly coloured. Stir in the Mix to form a paste.
    2. Gradually add the milk, stirring constantly, and simmer gently until thickened.
    3. Stir in the cheese, ham and mustard, and season to taste. Stir until cheese is melted then remove from the heat.
    4. Transfer to a bowl, cover with cling film and leave to cool, then chill in the fridge for at least an hour or until mixture is very stiff.
    5. Using slightly wet hands, shape the mixture into 8-10 croquettes.
    6. Dip each firstly into the Mix, then in the egg, and finally into the breadcrumbs. Chill again for 30minutes.
    7. Heat a saucepan with vegetable oil (approx. 5cm oil) to approx. 180°C – to test if it is hot enough, pop a few breadcrumbs in and they should brown in 20seconds but not burn.
    8. Use a slotted spoon to lower a few croquettes at a time into the oil and cook for a couple of minutes until browned. Remove and drain on kitchen roll, while you cook the remaining croquettes. Serve warm - perfect with a chilli chutney!