HAM, GRUYERE & GREEN ONION CROQUETTES
Makes 24
500g brushed potatoes, peeled, washed
150g leg ham, finely chopped 1 cup (70g) finely grated gruyere 2 tsp mild English mustard
½ cup finely chopped green onions (shallots)
2 tbsp chopped flat-leaf parsley ¼ cup whole egg mayonnaise Salt and cracked black pepper, for seasoning
½ cup plain flour
2 eggs, whisked
1½ cups panko breadcrumbs Vegetable oil, for shallow-frying
Lemon mustard mayonnaise
½ cup whole egg mayonnaise 1 tbsp lemon juice
2 tsp mild English mustard
1. Bring a large saucepan of water to the boil. Cut potatoes into quarters. Boil potatoes until tender. Drain and allow to cool slightly. Return to saucepan and mash. Cool to warm or room temperature. 2. Meanwhile, to make lemon mustard mayonnaise, whisk all ingredients in a small bowl with a fork until smooth. Transfer to a small jar and set aside.
3. Place ham, gruyere, mustard, onion, parsley and mayonnaise in a large bowl. Season. Add potato and stir until well combined. 4. Place flour on a dinner plate and season. Place eggs and breadcrumbs in separate shallow bowls. Roll slightly heaped tablespoons of mixture into croquettes and place on a tray.
Dust each croquette in flour then dip in egg and roll in breadcrumbs until coated well. Place on a tray. Repeat to coat remaining croquettes.
5. Heat enough oil in a medium frying pan to come 1cm up sides over a medium-high heat. Cook 6 croquettes at a time for about 5 minutes, turning occasionally or until golden all over. Drain on paper towel. Serve with lemon mustard mayonnaise (see tip).