6 medium potatoes, scrubbed
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
1 cup (8 fl oz) 250 ml hot milk
3 medium eggs, separated
110 g (4 oz) cooked lean ham, cut into pieces
110 g (4 oz) cheese, grated
Salt and pepper to taste
Toasted breadcrumbs to coat
Oil for deep frying
1 tbsp parsley, chopped
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) flour
1 cup (8 fl oz) 250 ml hot milk
3 medium eggs, separated
110 g (4 oz) cooked lean ham, cut into pieces
110 g (4 oz) cheese, grated
Salt and pepper to taste
Toasted breadcrumbs to coat
Oil for deep frying
1 tbsp parsley, chopped
method
1. Boil the potatoes in their skins until just tender.
2. Melt the butter in a deep pan, add the flour and stir to a paste over the heat, then cook for 2 minutes.
3. Remove from the heat and gradually add the hot milk.
4. Return to the heat and bring to the boil, cooking until the sauce has thickened.
5. Remove from the heat, add the egg yolks, ham, cheese, salt and pepper.
6. Put the potatoes through a sieve or mouli, then beat into the sauce and leave until quite cold.
7. Shape the mixture into egg sized balls.
8. Whip the egg white lightly, roll the croquettes in the egg white, then the toasted breacrumbs.
9. Heat the oil until a blue haze can be seen then carefully drop the croquettes into the oil and cook until golden brown.
10. Remove and drain on absorbent paper.
11. Keep hot until all have been cooked. Garnish with parsley and serve immediately.
2. Melt the butter in a deep pan, add the flour and stir to a paste over the heat, then cook for 2 minutes.
3. Remove from the heat and gradually add the hot milk.
4. Return to the heat and bring to the boil, cooking until the sauce has thickened.
5. Remove from the heat, add the egg yolks, ham, cheese, salt and pepper.
6. Put the potatoes through a sieve or mouli, then beat into the sauce and leave until quite cold.
7. Shape the mixture into egg sized balls.
8. Whip the egg white lightly, roll the croquettes in the egg white, then the toasted breacrumbs.
9. Heat the oil until a blue haze can be seen then carefully drop the croquettes into the oil and cook until golden brown.
10. Remove and drain on absorbent paper.
11. Keep hot until all have been cooked. Garnish with parsley and serve immediately.
serving amount
serves 6
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