06-Dec-2017

Pea and ham croquettes with fiery aioli

Credit: Ben Dearnley

Turn leftover Christmas ham into delicious finger food for breakfast, lunch or tapas with these tasty croquettes.

Prep Time: 
15 mins
Cook Time: 
30 mins
Ingredients: 
11
Difficulty: 
Easy
 
Ingredients
  • 750g sebago potatoes, peeled, chopped (or leftover baked potatoes)
  • 25g unsalted butter
  • 300g cooked ham, finely chopped
  • 1 cup (120g) frozen peas, thawed
  • 1/2 bunch mint, leaves finely chopped, plus extra to serve (or substitute for other herbs you have avail)
  • Finely grated zest and juice of 1 lemon, plus extra wedges to serve
  • 1 cup (150g) plain flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups (75g) breadcrumbs (make from stale bread)
  • Sunflower oil, to deep-fry
  • 1/2 cup (150g) aioli, combined with 1/2 teaspoon cayenne pepper

Method
  1. Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.
  2. Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.
  3. Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.
  4. Top aioli with extra mint and serve with croquettes and lemon.

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