What you'll need:
- 75g butter
- 200g plain flour
- 500ml milk
- Salt and pepper
- 75g fresh breadcrumbs
- 150g ham, chopped
- 100g strong cheese (Cheddar or Manchego is fine)
- 1 small bunch parsley, chopped
- 75g plain flour (for the frying)
- 2 eggs, beaten
- 100g panko breadcrumbs
- Oil for frying
Time: 30 mins
Melt the butter in a saucepan, and stir in the 200g of plain flour to make a roux. Whisk and cook on a steady heat for two minutes, before gradually adding the milk to make a thick and silky sauce. Season well, then stir in the breadcrumbs, ham, cheese, and parsley. Allow to cool, then keep in the fridge for 3-4 hours.
In three separate bowls, prepare the flour, beaten eggs, and panko breadcrumbs. Take the ham and cheese mixture from the fridge, and shape into 7cm cylinders. Coat each croqueta in the flour, followed by the egg, and then the breadcrumbs.
Heat a pan of oil or your deep fat fryer to roughly 170C. Fry your coated croquetas until golden brown and crispy, then leave to drain on kitchen paper. Serve hot!
This recipe will go brilliantly with the Spinifex Rosé 2017. These two should be a winning combo!
There you have it -- a special recipe for Ham and Cheese Croquetas!
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