These moreish croquetas are filled with salty, smokey ham-hock with a Dijon mustard infused sauce, and are deep fried for a perfectly crispy, golden casing.
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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.
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.
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
Energy | 488kJ/ 117kcals |
|---|---|
Fat | 8g |
Saturated Fat | 2.1g |
Carbohydrates | 6.8g |
Sugars | 0.7g |
Fibre | 0.3g |
Protein | 4.5g |
Salt | 0.4g |
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