Ingredients with Measurements:
- 2 cups cooked ham, diced
- 1 cup frozen peas, thawed
- 1/2 cup breadcrumbs
- 1/4 cup flour
- 1/4 cup butter
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the cooked ham until it is finely chopped.
2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly, until the mixture is smooth. Cook for 2-3 minutes, stirring constantly, until the mixture thickens.
4. Add the chopped ham, peas, breadcrumbs, salt, pepper, and nutmeg to the saucepan. Stir until well combined.
5. Remove the mixture from the heat and let it cool for 10-15 minutes.
6. Shape the mixture into small croquettes, about 2 inches long and 1 inch wide.
7. Dip each croquette into the beaten egg, then coat with the panko breadcrumbs.
8. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
9. Fry the croquettes in batches for 2-3 minutes, or until golden brown and crispy.
10. Remove the croquettes from the oil with a slotted spoon and drain on paper towels.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 10g
Protein: 6g
Sodium: 250mg
Substitutions for ingredients:
- Cooked chicken or turkey can be substituted for the ham.
- Fresh peas can be used instead of frozen peas.
- Gluten-free breadcrumbs and flour can be used for a gluten-free version.
Variations:
- Add chopped herbs, such as parsley or thyme, to the mixture for extra flavor.
- Substitute the ham for cooked bacon or prosciutto.
- Add grated Parmesan cheese to the mixture for a cheesy twist.
Tips and tricks:
- Make sure the croquettes are well-coated in the egg and breadcrumbs to ensure they are crispy.
- Chill the mixture in the fridge for 30 minutes before shaping into croquettes to make it easier to handle.
- Use a slotted spoon to remove the croquettes from the oil to avoid burning yourself.
Storage instructions:
Store the croquettes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the croquettes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the croquettes on a platter with a side of dipping sauce, such as aioli or honey mustard.
Garnishes:
Garnish the croquettes with chopped herbs, such as parsley or chives.
Pairings:
Pair the croquettes with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the croquettes are falling apart in the oil, add more breadcrumbs to the mixture to help bind it together.
- If the croquettes are not crispy enough, increase the temperature of the oil and fry for a little longer.
Food safety advice:
- Make sure the ham is fully cooked before using it in the recipe.
- Use a thermometer to check the temperature of the oil to avoid overheating and causing a fire.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish mixed with mashed potatoes and coated in breadcrumbs before being fried.
Flavor profiles:
The croquettes have a savory and slightly salty flavor from the ham, with a hint of sweetness from the peas. The nutmeg adds a warm and slightly spicy note to the dish.
Serving suggestions:
Serve the croquettes as an appetizer or as a main dish with a side salad or roasted vegetables.
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