These oozy fellows are a great way of using leftover mashed potato, though it’s more than worth knocking them up from scratch.

James Ramsden

cheese and ham croquettes

Serves 6-8
Preparation: 20 minutes
Cooking Time: 2 hours


  • 1 large floury potato, such as King Edward or Maris Piper
  • 50g/1¾oz cooked ham, finely chopped
  • 1 tbsp crème fraîche
  • 50g/1¾oz Cheddar cheese, grated
  • 25g/1oz Parmesan cheese, grated
  • a small handful of chives, finely chopped
  • salt and pepper
  • 2 tbsp flour, seasoned with salt and pepper
  • 1 egg, beaten
  • 50g/1¾oz/½ cup fine dried breadcrumbs
  • 500ml/18fl oz/generous 2 cups vegetable oil


  1. Peel and chop the potato and boil in salted water for 15–20 minutes, until soft. Drain and leave to steam for a minute or two – this gets rid of excess moisture – then mash good and proper.
  2. Stir the ham, crème fraîche, cheeses and chives through the mash and season with a pinch of salt and a few twists of pepper. Cool, cover and chill for at least 1 hour.
  3. Once chilled and firm, form into balls or sausages and, one at a time, roll first in seasoned flour, then in beaten egg, then coat thoroughly in the breadcrumbs. Cover and chill again.
  4. In a large pan, heat the oil to 170°C/340°F, or until a cube of bread sizzles and turns golden in 30 seconds. Carefully add the croquettes, a few at a time, and cook for 4–5 minutes, until crisp and golden.
  5. Drain on kitchen paper and serve with a smear of English mustard.

Pairing suggestion: Martell VS Cognac