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Ham, pea and parmesan croquettes recipe
Ham, pea and parmesan croquettes recipe
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Transform Christmas ham leftovers into delectable, cheesy croquettes for quick and delicious weeknight meals.
Ingredients:
  • 600g desiree potatoes, peeled, chopped
  • 25g butter
  • 64.38 gm milk
  • 125g sliced leg ham, chopped
  • 1 egg yolk
  • 82.50 ml grated parmesan
  • 125.00 ml frozen baby peas
  • 2 green onions, finely chopped
  • 125.00 ml plain flour
  • 250.00 ml panko breadcrumbs
  • 1 egg
  • Vegetable oil, for shallow-frying
  • 1 large zucchini, peeled into ribbons
  • 4 radishes, thinly sliced
  • 250.00 ml fresh flat-leaf parsley leaves
  • 2 gem lettuces, leaves separated
  • 1 small avocado, cut into wedges
  • 42.40 gm honey mustard dressing
Instructions:
  • In a large saucepan, cook the potato in boiling water until tender, about 10 to 12 minutes. Drain and return to the pan over low heat. Toss for 1 minute until excess liquid evaporates. Remove from heat and mix in butter and 1 tablespoon of milk. Mash until smooth using a potato masher. Season to taste and let it cool for 20 minutes.
  • Combine mashed potato with ham, egg yolk, parmesan, peas, onion, and 1/4 cup of flour in a large bowl. Shape into 12 croquettes using 1/4 cup of mixture for each.
  • Set up a breading station with breadcrumbs on one plate and remaining flour on another. Whisk together egg and remaining milk in a shallow bowl. Coat croquettes in flour, dip in egg mixture, then coat in breadcrumbs before transferring to a plate.
  • Heat a generous amount of oil in a large frying pan over medium-high heat. Fry croquettes, turning occasionally, until beautifully golden, about 4 to 5 minutes. Remove from the pan and let them drain on paper towels.
  • In a large bowl, combine zucchini, radish, parsley, lettuce, avocado, and dressing. Gently toss to mix. Serve croquettes with the salad and lemon wedges.

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