Festive leftover soup
- 30 mins
- 4
- Easy
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Cheese & Ham Croquettes
Enjoy a little bit of Spain with this delicious tapas dish; make in advance and reheat for perfect party nibbles!
-
Cook: 2 mins
Prep: 1 hr 30 mins - 8 portions
- Easy
- Suitable for home freezing
Go back
Cheese & Ham Croquettes
Enjoy a little bit of Spain with this delicious tapas dish; make in advance and reheat for perfect party nibbles!
-
Cook: 2 mins
Prep: 1 hr 30 mins - 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
- 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.
- Gradually add the milk, stirring constantly, and simmer gently until thickened.
- Stir in the cheese, ham and mustard, and season to taste. Stir until cheese is melted then remove from the heat.
- 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.
- Using slightly wet hands, shape the mixture into 8-10 croquettes.
- Dip each firstly into the Mix, then in the egg, and finally into the breadcrumbs. Chill again for 30minutes.
- 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.
- 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!
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