Ingredients

The following ingredients have 4 Servings
  • 3 medium potatoes ((or 2 cups of leftover mashed potatoes))
  • 1 cup ham, cubed
  • 1 spring onion
  • 1/2 cup grated Cheddar cheese
  • 2 tbsp grated parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 cups breadcrumbs
  • 1 cup plain flour
  • 2 eggs
  • 3 cups oil for deep frying

Instruction

  • To make the croquettes, peel and cut the potatoes into cubes.
  • Boil in salted water for 15 minutes or until tender.
  • Drain the water, mash them and allow them to cool completely.
  • If you use leftover mash, just add it to a large bowl and add the ham, cheeses, salt and pepper and spring onion chopped finely.
  • Use you hands to shape rolls out of the potato mixture, then chill them in the fridge to firm up for 20-30 minutes.
  • Use 3 different bowls for flour, breadcrumbs, and a third one for the eggs, which will be beaten well.
  • Dip each croquette in flour, shaking off any the excess, then dip in the eggs, and coat in breadcrumbs.
  • Heat up the oil on a medium heat, until it's sizzling hot.
  • Deep fry the croquettes in batches, about 2-3 minutes until golden. If you use less oil, and they are not completely covered in oil, use a fork to turn them around so they can fry evenly.
  • Transfer to a plate lined with kitchen paper to absorb the excess oil.
  • Serve hot or cold with your favourite sauce or ketchup.