MKR's Dan & Steph: Ham Cuban Croquettes
Use up your leftover Christmas ham in Dan & Steph's Ham Cuban Croquettes! The perfect way to transform your ham leftovers into a new and exciting dish!
20 minutes
Capable Cooks
10
What you’ll need
- 250g of leftover SunPork ham, diced
- 2 chopped garlic cloves
- 2 dill pickles, finely diced
- 1/4 onion, finely chopped
- 3 tbsp butter
- 1.5-2 cups milk
- ¾ cup flour
- 1 tbs Dijon mustard
- 1/2 cup tasty cheese
- ½ tsp salt
- 1 tbs chopped fresh parsley
- 1/2 tsp ground cumin
- 1/2 tsp flaked oregano
- 1/2 tsp black pepper
- 3 free range eggs, beaten + dash milk
- 1 cup flour, seasoned with salt & pepper
- 2 cups of panko bread crumb
- 2 cups oil, for frying
How to make it
- Chop the ham, pickle and parsley in a food processor until finely chopped- Set aside.
- In a large skillet, lightly saute the butter and onion and garlic over medium high heat, about 1 minute. Lower the heat to medium low.
- Add in the milk, stirring constantly, cook about 2 minutes.
- In a small bowl, combine the flour, seasonings & spices
- Add the flour mixture, ground ham to the skillet and mix until the ingredients come together as a dough. Remove from heat.
- Spread out onto a lined tray & refrigerate for at least 2 hours until firm. Form the croquettes to your shape
- Once the filling has been refrigerated, take about 1.5 tbsp of dough at a time and form the croquettes into long cylinders with rounded ends (makes about 15-20 croquettes).
- One by one, dip the croquettes in the flour, then egg, and then cover with the panko crumbs.
- Go back and repeat the crumbing for each croquette (so that each croquette has been crumbed twice)
- Let the croquettes come to room temperature before frying.
- Heat the oil in a small heavy saucepan to about 175 degrees C
- Fry the croquettes until golden brown. Season with salt, serve with aioli & chili sauce
