Ham and Cheese Croquettes

Ingredients

2 cups cooked potato, mashed

3 Tbsp salted butter, melted

2 Tbsp fresh herbs, chopped (e.g., basil, chives, parsley)

80g cream cheese

1 egg, beaten

1 c tasty cheese, grated

1 c ham, diced

Salt and pepper

Coating:

2 c panko breadcrumbs

½ c flour

1 egg, beaten

Vegetable oil to deep fry

Aioli to serve

Method

Place all the ingredients in a bowl and mix until combined. 

Roll into balls and place on a baking paper-lined tray. 

Place in the freezer for 30 minutes to firm up to make them easier to crumb.

Roll the croquettes in flour, then egg and lastly breadcrumbs. 

Pour enough vegetable oil into a small saucepan to cover the croquette balls and heat to 180˚C. 

Fry them in batches of 4 until golden brown.  Drain on paper towels.  Serve immediately with aioli.   

Note: If you prefer to shallow fry the croquettes, shape them into patties instead of balls, crumb as above and saute in a frypan in olive oil and butter until golden brown on each side.