Turkey ham croquettes
Prep time overnight Cooking time 30 mins Serves 4 2 tbsp olive oil, plus extra oil for greasing and deep-frying 4 tbsp butter 3 tbsp plain flour 350ml milk 80g turkey ham, finely chopped 2 tbsp breadcrumbs 2 tbsp dried herbs 2 eggs, whisked fresh parsley, to garnish
1 Lightly oil a shallow 20cm square dish.
2 In a pan, heat the oil and butter over a medium heat. When the butter has melted, add the flour and mix well. Continue to stir for about 2 minutes, or until the flour is well blended.
3 Add 125ml milk to the pan and increase the heat to medium-high. Bring the mixture to a boil and add the remaining milk.
4 Continue to cook, stirring constantly, for about 5 minutes or until the mixture begins to thicken. Reduce the heat to medium and cook, stirring constantly, for about 10 minutes, or until thickened.
5 Add the turkey ham, stir for 1 minute then pour the contents of the pan into the shallow dish in an even layer. Let it cool slightly, cover and refrigerate for at least 2 hours but preferably overnight, to allow the mixture to set.
6 Mix together the breadcrumbs and herbs and spread the mixture across a dinner plate.
7 With 2 spoons, shape the turkey ham mixture into lemon-sized croquettes. Roll each croquette in the breadcrumbs, shaking off any excess, and then dip into the eggs. Roll in the breadcrumbs again, coating evenly.
8 Place the croquettes in a single layer on a platter and refrigerate for 30 minutes.
9 Heat the oil in a deep frying pan until smoking hot. Carefully slide a few of the croquettes into the oil, pressing on them gently with a slotted spoon to submerge them. Fry until golden brown on all sides, about 3-4 minutes.
10 Remove from the oil using a slotted spoon and place on kitchen paper to absorb any excess oil.
11 Repeat until all the croquettes are cooked, ensuring the oil is hot enough each time. Garnish with parsley and serve immediately.