Ham cro­quettes

Landscape (UK) - - In The Garden -

Makes ap­prox­i­mately 27 350g shred­ded cooked ham 600g King Ed­ward pota­toes, peeled and chopped 15g but­ter 2 egg yolks, plus 1 whole egg 100g extra ma­ture white Ched­dar, grated 1 tbsp plain flour, plus extra for dust­ing 10g fresh tar­ragon, roughly chopped white pep­per zest and juice of 1 le­mon 170g bread­crumbs veg­etable oil, for shal­low fry­ing cream cheese, for dip­ping Place the pota­toes in a large saucepan of cold wa­ter and bring to the boil. Sim­mer for 12-15 mins, un­til soft. Drain and mash with the but­ter, then mix in the 2 egg yolks, ham, cheese and flour. Add the tar­ragon to the mash and sea­son with pep­per. Add the le­mon zest and juice, and stir thor­oughly. Roll the mix­ture into golf-ball shapes, then mould each one into a small sausage shape. Set out on plates, a lit­tle apart from each other, and chill for 1 hr. On one plate, scat­ter the bread­crumbs, and whisk the re­main­ing egg in a bowl. Dust the plate of potato rolls with flour. Dip one into the egg, cov­er­ing it com­pletely, then roll in the bread­crumbs and place on a clean plate. Re­peat with all the rolls. Pre­heat the oven to 180°C/gas mark 4, and line an oven tray with grease­proof pa­per. Fill a high-rimmed fry­ing pan with oil to ap­prox­i­mately 2cm deep, and heat un­til siz­zling. Add the cro­quettes in batches, cook­ing for 2 mins on each side, un­til golden. Place on the oven tray and bake for 5 mins. Serve with a cream cheese dip.

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