Ham hock croquettes

Ham hock croquettes

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. 

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  • Makes15
  • CourseSide
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling and chilling

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  • 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 fresh flat-leaf parsley, finely chopped
  • 1 large Waitrose British Blacktail Free Range Egg, lightly beaten
  • 100g dried breadcrumbs, whizzed until fine
  • 1 L 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.


Typical values per item when made using specific products in recipe


488kJ/ 117kcals



Saturated Fat












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