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    Ham hock croquetas

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    Ham hock croquetas

    • Preparation time: 30 minutes, plus cooling and chilling
    • Cooking time: 30 minutes

    Makes: 15


    25g unsalted butter
    25g plain flour, plus extra for dusting
    150ml whole milk
    180g Cooks’ Ingredients Pulled Ham Hock
    2 tsp Dijon mustard
    2 tbsp finely chopped fresh flat leaf parsley
    1 large Waitrose British Blacktail Free Range Egg, lightly beaten
    100g dried breadcrumbs, whizzed until fine
    1 litre essential Waitrose Vegetable Oil, for frying


    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.

    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.

    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.

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