20 minutes

Capable Cooks

10

What you’ll need

1. 250g of leftover SunPork ham, diced
2. 2 chopped garlic cloves
3. 2 dill pickles, finely diced
4. 1/4 onion, finely chopped
5. 3 tbsp butter
6. 1.5-2 cups milk
7. ¾ cup flour
8. 1 tbs Dijon mustard
9. 1/2 cup tasty cheese
10. ½ tsp salt
11. 1 tbs chopped fresh parsley
12. 1/2 tsp ground cumin
13. 1/2 tsp flaked oregano
14. 1/2 tsp black pepper
15. 3 free range eggs, beaten + dash milk
16. 1 cup flour, seasoned with salt & pepper
17. 2 cups of panko bread crumb
18. 2 cups oil, for frying

How to make it

1. Chop the ham, pickle and parsley in a food processor until finely chopped- Set aside.
2. 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.
3. Add in the milk, stirring constantly, cook about 2 minutes.
4. In a small bowl, combine the flour, seasonings & spices
5. Add the flour mixture, ground ham to the skillet and mix until the ingredients come together as a dough. Remove from heat.
6. Spread out onto a lined tray & refrigerate for at least 2 hours until firm. Form the croquettes to your shape
7. 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).
8. One by one, dip the croquettes in the flour, then egg, and then cover with the panko crumbs.
9. Go back and repeat the crumbing for each croquette (so that each croquette has been crumbed twice)
10. Let the croquettes come to room temperature before frying.
11. Heat the oil in a small heavy saucepan to about 175 degrees C
12. Fry the croquettes until golden brown. Season with salt, serve with aioli & chili sauce

https://sunporkfreshfoods.com.au/recipes/dan-stephs-ham-cuban-croquettes/