A super tasty light bite or a perfect side dish.
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
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.
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.