Turkey ham cro­quettes

Friday - - GOOD FOOD -

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.

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