Ham hock croquettes

Ham hock croquettes

By Andrew Hernandez
30’ Prep time
30’ Cook time
60’ Total time
117 Calories
1 Serving

Summary

These moreish croquettes are filled with salty, smoky ham hock with a dijon mustard-infused sauce, and are deep fried for a perfectly crispy, golden casing.
Andrew Hernandez 0 Followers

Step by Step

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Step 1

Melt the butter in a pan over a medium heat. Add the flour and cook for a few minutes, stirring, until lightly golden. Gradually add the milk, stirring, until you have a smooth thick sauce. Add the ham, mustard, parsley and season. Cool. Chill for 2-3 hours or overnight until firm.
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Step 2

With wet hands, shape the mixture into 15 walnut- sized balls. Dust all over with the extra flour, then dip in the egg and roll in the breadcrumbs.
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Step 3

Pour 6cm oil in a deep pan and heat to 170°C. If you don't have a thermometer, drop a small cube of bread into the oil and when it turns golden in 30 seconds, the oil is ready. Carefully fry the croquetas, in batches, for 4-5 minutes until golden, crisp and piping hot in the centre. Use a stainless-steel skimmer or slotted spoon to lift on to a plate lined with kitchen paper, and serve.

Ingredient

  • Plain flour
    Plain flour
    25 grams
  • Unsalted butter
    Unsalted butter
    25 grams
  • Whole milk
    Whole milk
    150 mls
  • Dijon mustard
    Dijon mustard
    2 tsp
  • Flat leaf parsley
    Flat leaf parsley
    2 tbsp
  • Breadcrumbs
    Breadcrumbs
    100 grams
  • Cooks' ingredients pulled ham hock
    Cooks' ingredients pulled ham hock
    180 grams
  • Waitrose british blacktail free range egg
    Waitrose british blacktail free range egg
    1
  • Essential waitrose vegetable oil
    Essential waitrose vegetable oil
    1 litre/s

Nutrition Facts

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