GIVE THOSE CHRISTMAS LEFTOVERS NEW LIFE
WEEKEND COOK: MAGGIE COOPER ..........................
Leftovers seem to breed in the refrigerator this time of year. If you can bear getting back in the kitchen, whip up some moreish little golden croquettes. This staple of tapas bars doubles up as perfect finger food for New Year’s Eve.
HAM AND TURKEY CROQUETTES
Makes 18 INGREDIENTS 50g unsalted butter 1 medium Spanish onion, finely diced
3 tbsp plain flour, extra for dusting
350ml milk
1 1⁄2 cups (450g) finely chopped skinless cooked turkey and ham
1 tbsp finely chopped fresh herbs
Salt and pepper, to taste
1 large free-range egg, beaten
100g dried breadcrumbs
Vegetable oil, for frying
Lemon, to serve
Plain yoghurt with chopped fresh mint, to serve METHOD Melt butter in a small saucepan and saute the onion over low heat until soft.
Sprinkle with the flour and cook for 2-3 minutes, stirring continuously. Gradually add milk, stirring quickly until a thick sauce forms. Simmer for 2-3 minutes, stirring occasionally, then stir through the turkey, ham, herbs, salt and pepper until combined.
Allow to cool then, using a spoon, form 18 croquettes. Dust them with extra flour, dip in beaten egg and roll in breadcrumbs.
Heat oil in a frypan and cook croquettes in several batches, turning once, until golden brown all over.
Keep cooked croquettes warm until they are all cooked.
You can keep them in an oven at 100C for 30 minutes. Serve with lemon and mint yoghurt for dipping. maggies.column@bigpond.com