Pulled Ham Hock Croquettes

Bought cooked ham hock is the cheat’s secret to these treats. For a veggie version, simply leave it out.

Hands-on time 30min, plus cooling and chilling. Cooking time about 45min. Makes 10

FOR THE CROQUETTES

 250g floury potatoes, peeled and chopped into rough 2cm chunks

 75g cooked pulled ham hock

 50g mature Cheddar, grated

 3 medium eggs

 150g fresh white breadcrumbs

 3tbsp olive oil

FOR THE MUSTARD MAYO DIP

 150g mayonnaise

 75g soured cream

 1tbsp Dijon mustard

1 For the croquettes, in a large pan (that has a lid), cover the potatoes with cold water. Cover and bring to the boil over high heat. Reduce heat, uncover and simmer for 8-10min, until tender. Drain well; leave to steam dry in the colander for 5min. Empty into a large bowl and mash until smooth. Cool completely.

2 Line a small baking tray with baking parchment. Once the mash is cool, stir in the ham hock, cheese, 1 egg and plenty of seasoning. Using damp hands, shape the mixture into 10 small cylinders and arrange on the prepared tray. Chill for 1hr, to firm up.

3 Preheat oven to 220°C (200°C fan) mark 7. In a wide, shallow bowl whisk the remaining 2 eggs with plenty of seasoning. In a separate shallow bowl mix the breadcrumbs, oil and plenty of seasoning. Working a couple at a time, dip the croquettes into the egg to coat, followed by the breadcrumbs (shake off any excess). Return to the lined tray.

4 Cook in the oven for 30min, or until golden brown. Meanwhile, mix all the mustard mayo dip ingredients with plenty of seasoning. Leave croquettes to cool on the tray for 5min, before serving with the dip. PER CROQUETTE (with 1/2tbsp dip) 212cals, 7g protein, 14g fat (3g saturates), 14g carbs (2g total sugars), 1g fibre

GET AHEAD Prepare to end of step 3 up to a day ahead (chill croquettes). Make, cover and chill mustard mayo up to 2 days ahead. Complete recipe to serve.