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    ‘Spam’ fritters with crushed peas & aioli

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    ‘Spam’ fritters with crushed peas & aioli

    • Preparation time: 30 minutes + chilling
    • Cooking time: 20 minutes
    • Total time: 50 minutes + chilling

    Serves: 4

    Ingredients

    • 35g unsalted butter
    • 75g plain flour
    • 250ml milk
    • 270g cooked ham hock (3 x 90g packs)
    • 2 tsp English mustard, plus extra to serve
    • 80g mature Cheddar, coarsely grated
    • 25g pack flat leaf parsley, finely chopped
    • 2 eggs
    • 125g dried breadcrumbs
    • About 200g oven chips
    • 1-1.5l sunflower oil


    AIOLI
    • 1 British Blacktail egg yolk • 11⁄2 tsp lemon juice
    • 1 large clove garlic, crushed
    • 150ml sunflower oil

    PEAS
    • 500g frozen petits pois
    • 25g unsalted butter
    • 1 small clove garlic, crushed
    • Squeeze lemon juice

    Method

    1. Melt the butter in a pan, then stir in 35g flour; cook for 2 minutes until golden. Gradually beat in the milk to make a thick sauce. Season, then stir in the ham, mustard, cheese and parsley. Scoop it into a dish (23cm x 18cm), spread out evenly, then cover and chill for at least 3 hours or overnight.

    2. For the aioli, beat the yolk with the lemon juice and garlic in a bowl. Put the oil in a jug and, whisking all the time, very slowly add to the yolk mixture, only adding more once each drop is incorporated; season.

    3. Crack the eggs into a wide bowl, season and beat. Put the breadcrumbs on a plate. Cut the ham mixture into 8 rectangles. Using a palette knife, lift out 1 rectangle, dust with a little of the remaining flour; dip into the egg, then the breadcrumbs. Set on a tray; repeat with the remaining rectangles.

    4. Cook the chips according to pack instructions. Meanwhile, heat about 1 litre oil in a large saucepan (it shouldn’t be more than half full) to about 170oC. Fry the fritters, 2 at a time, for 4-5 minutes until golden. Lift out and drain with a slotted spoon, then blot dry on kitchen paper.

    5. Boil the petits pois for 3-4 minutes, drain and return to the pan. Add the butter and garlic, crush, stir in a squeeze of lemon juice and season. Serve with the fritters, chips and a spoonful of aioli. 

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