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Snacks | Meat

Ham and cheese croquettes with mayo

Support the activity of your cells, DNA, heart, brain, thyroid, skin, blood flow and immune system with this savoury delight

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Ham and cheese croquettes with mayo recipe
Serves:
4
Preparation:
25 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Milk, Milk, Lactose, Eggs, Gluten, Mustard, Sulphur dioxide, Soya
Check Your Own Recipe

What are the health benefits of Ham and cheese croquettes with mayo?

Support the activity of your cells, DNA, heart, brain, thyroid, skin, blood flow and immune system with this savoury delight

 

Ingredients

Method

Ingredients

75g/2½oz butter nutritional information
75g/2½oz butter
100g/2 free-range eggs, beaten nutritional information
100g/2 free-range eggs, beaten
60g/3 free-range egg yolks nutritional information
60g/3 free-range egg yolks
150g/5½oz ham, chopped nutritional information
150g/5½oz ham, chopped
100ml/3½fl oz rapeseed oil nutritional information
100ml/3½fl oz rapeseed oil
5g/1 small bunch fresh parsley, chopped nutritional information
5g/1 small bunch fresh parsley, chopped
12g/1-2 tsp english mustard nutritional information
12g/1-2 tsp english mustard
15ml/1 tbsp white wine vinegar nutritional information
15ml/1 tbsp white wine vinegar
275g/9½oz plain flour nutritional information
275g/9½oz plain flour
175g/6oz breadcrumbs nutritional information
175g/6oz breadcrumbs
250ml/rapeseed oil, for deep frying nutritional information
250ml/rapeseed oil, for deep frying
Salt and pepper to taste nutritional information
Salt and pepper to taste
100g/3½oz Swiss emmental cheese, grated nutritional information
100g/3½oz Swiss emmental cheese, grated
500ml/18fl oz whole milk nutritional information
500ml/18fl oz whole milk
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the croquettes, make a white sauce by melting the butter in a saucepan, stir in the flour and cook for 2-3 minutes, then whisk in the milk gradually to make a thick sauce. Season to taste.
2) Stir in 75g breadcrumbs, ham, cheese and parsley and mix well.
3) Refrigerate for at least 3 hours.
4) Add the oil to a deep-fat fryer and preheat to 170°C/338°F
5) Shape the filling mixture into 7cm croquettes.
6) Place the flour, beaten eggs and breadcrumbs in three separate bowls.
7) Dip each croquette in the flour, then the egg and finally roll in the breadcrumbs.
8) Deep fry in batches until golden-brown. Remove and drain on kitchen paper.
9) For the mayo, whisk the egg yolks with the mustard in a bowl and then very gradually add the oil, whisking continuously.
10) Stir through the vinegar and season to taste.
11) Serve the croquettes with the mayonnaise and a salad of your choice.

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