GAMMON CROQUETTES

“For extra decadence, place some mozzarella in the centre of the crumbed croquettes.”

Serves 6 as a snack

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 15 minutes

For the white sauce: butter 3T flour 3T milk 3 cups salt, to taste wholegrain mustard (or leftover gammon glaze) 2T

gammon 200 g, roughly chopped flour 120 g salt, to taste free-range eggs 4, beaten Woolworths toasted breadcrumbs 2 x 145 g tubs oil, for deep frying

English or Dijon mustard ½ cup Woolworths extremely creamy mayonnaise ½ cup

1 To make the white sauce, melt the butter in a saucepan over a medium heat, then add the flour. Cook, stirring, until slightly nutty. 2 Gradually add the milk while whisking. Once all the milk has been added, cook, stirring often, until thickened. 3 Season with salt and stir in the mustard, then pour into a dish with a large surface area. Place a sheet of clingwrap directly onto the sauce to prevent a skin from forming. Chill until set but slightly wobbly.

4 Add the gammon to the white sauce and mix to combine. The mixture should be firm enough to handle. Shape the mixture into croquettes, slightly smaller than a ping-pong ball. 5 Season the flour with salt, then place in a large bowl. Place the eggs and breadcrumbs in separate bowls. 6 Roll the croquettes into the flour, dip into the beaten egg, then coat in the breadcrumbs.

Chill while you heat the oil for deep-frying. 7 Working in batches, carefully lower the croquettes into the oil and fry for 5 minutes, or until golden and crisp. Drain on kitchen paper. 8 Serve with the mustard and mayonnaise. Any leftovers can be reheated in the oven or in the air-fryer.

WINE: Woolworths Ken Forrester Grenache