Cheese and Ham Croquettes

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

    What you need


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


    • 1Peel 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.
    • 2Stir 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.
    • 3Once 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.
    • 4In 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.
    • 5Drain on kitchen paper and serve with a smear of English mustard.

    Serving tips

    Drain on kitchen paper and serve with a smear of English mustard.

    Pairing suggestion: Martell VS Cognac

    “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

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