A super tasty light bite or a perfect side dish.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 25 minutes
    • Irish

    Mature Cheddar & Serrano Ham Croquettes

    Recipe Information

    Ingredients
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    6 Spring Onions

    100g pack Sonetta Serrano Ham

    80g British Mature Cheddar Cheese

    4 slices White Bread

    2 Large Eggs

    800g Red Potatoes

    40g The Pantry Plain Flour

    Sea Salt & Black Pepper

    Sunflower Oil to fry

     

    For the Pesto:

    50g Pine nuts 

    80g Basil

    20g Parsley

    50g Parmesan 

    150ml Olive oil 

    2 Garlic cloves 

    Pinch of salt

    Method

    Peel and chop the potatoes into chunks, then boil in some salted water for 15 minutes until tender – drain well and mash.

    Wash and trim the spring onions, finely chop and add to the mashed potato.

    Finely chop the ham, grate the cheese and stir into the potato mix.

    Season with some black pepper and mix well.

    Divide the mixture into 12 balls – about 60g each.

    Flatten slightly to make a sausage shape.

    Make some breadcrumbs in a food processor.

    Crack the eggs in a bowl and whisk well.

    Dip them first into the flour, then the egg and then the breadcrumbs.

    Allow to chill in the fridge for 15 minutes.

    Heat some oil in a frying pan and sauté the croquettes for about 10 minutes – turning as you cook – until golden brown.

    If cooking in batches, keep them warm in the oven while you cook the rest.

     

    For the Pesto:

    Toast the pine nuts in a dry frying pan for 3-4 minutes until golden.

    Add all the ingredients into a blender or pestle and mortar and blitz till combined.

    Season to taste.