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Cheese croquettes

Every roll is a perfect mouthful!
24
20M
20M
40M

Golden and crunchy on the outside, filled with soft and fluffy potato inside, these croquettes will keep you (and your guests) coming back for more! This recipe makes 24, but double the recipe for larger parties.

After more Christmas finger food ideas?

Ingredients

NOTE: Allow 15 minutes freezing time. 

Method

1.

Line an oven tray with baking paper. Melt butter in a large frying pan over a medium heat. Add ham. Cook, stirring occasionally, for 5 minutes or until beginning to crisp. Add leek and garlic. Cook for 3 minutes or until softened.

2.

Sprinkle plain flour over ham mixture and cook, stirring constantly, until mixture begins to stick to base of pan. Pour in milk and whisk until thickened. Whisk in nutmeg, then season. Transfer to a large bowl and set aside to cool for 10 minutes, then fold in potato and parmesan.

3.

Using your hands, form mixture into 24 log-shaped croquettes, 7cm long and 3cm wide. Arrange on prepared tray and freeze for 15 minutes or until slightly firm.

4.

Pour oil into a large deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Dip logs in egg, then coat in breadcrumbs. Deep-fry croquettes, in batches, for 2-4 minutes or until golden brown. Drain on paper towel. Garnish with micro herbs, then serve croquettes with aioli and pickles.

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