Rockys Zesty Ham Croquettes Recipes

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JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY



Japanese Ham & Cheese Croquette (Korokke) Recipe by Tasty image

Here's what you need: medium potatoes, salt, ham, cheese, green onion, pepper, milk, flour, eggs, panko breadcrumbs, oil, green cabbage, tonkatsu sauce

Provided by Alvin Zhou

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 13

8 medium potatoes, peeled, cut into medium-sized chunks
2 teaspoons salt
1 cup ham, chopped into small pieces
¾ cup cheese, chopped into small pieces
½ green onion, chopped
1 teaspoon pepper
1 tablespoon milk
1 cup flour
4 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
green cabbage, shredded, to serve
tonkatsu sauce, to serve

Steps:

  • Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
  • Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
  • Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
  • Mash the potatoes until no large chunks remain.
  • Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
  • Mix until evenly incorporated.
  • Shape the potato mixture into 2-inch (3cm) discs.
  • Separate the flour, eggs, and bread crumbs into separate bowls.
  • Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
  • Heat oil in a pot to 350°F (180°C).
  • Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
  • Cool, then serve with the cabbage and sauce!
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 80 grams, Fat 16 grams, Fiber 4 grams, Protein 27 grams, Sugar 4 grams

HAM & CHEESE CROQUETAS



Ham & cheese croquetas image

These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Time 1h45m

Yield Makes 24

Number Of Ingredients 19

25g butter
½ small onion, finely chopped
50g plain flour
250ml milk
140g sliced smoked ham, diced
50g mature cheddar, coarsely grated
50g gruyère, finely grated
1 tsp Dijon mustard
2 tbsp double cream
2 large eggs
50g plain flour
140g fine dried breadcrumbs
sunflower oil, for deep frying
300g ripe tomatoes, roughly chopped
1 long red chilli, finely chopped (deseeded if you don't like it too hot)
1 small red onion, finely chopped
4 large garlic cloves, crushed
100g demerara sugar
100ml red wine vinegar

Steps:

  • To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
  • Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
  • Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
  • Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
  • Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

ROCKY'S ZESTY HAM CROQUETTES



Rocky's Zesty Ham Croquettes image

This recipe for ham croquettes is great for leftovers; it's a nice treat from the boring next-day ham and cheese sandwich or ham dinner.

Provided by Rocco

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 45m

Yield 16

Number Of Ingredients 11

1 ½ pounds leftover baked ham
4 eggs, divided
3 tablespoons butter
½ cup fresh chopped garlic
¼ cup dried minced onion
3 cups Italian-style bread crumbs
2 cups shredded extra-sharp Cheddar cheese
½ cup brown sugar
¼ teaspoon ground black pepper
1 tablespoon water
2 cups extra-virgin olive oil

Steps:

  • Grind ham into a large bowl.
  • Beat 3 eggs in a small bowl.
  • Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
  • Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
  • Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 19.8 g, Fiber 1.1 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 817.5 mg, Sugar 6.2 g

HAM CROQUETTES



Ham Croquettes image

This is obviously a good way to use up leftover ham, but it's also worth buying some ham just to make them.

Categories     Pork recipes     Christmas: What's Left?     Sides     Leftovers

Yield Serves 4

Number Of Ingredients 11

12 oz (350 g) piece cooked ham
2-3 tablespoons olive oil, for frying
Salt and freshly milled black pepper
1 large onion
2 slices wholemeal bread
2 fl oz (50 ml) milk
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
2 teaspoons Dijon mustard
1 medium egg, beaten
plain flour, for dusting

Steps:

  • Finely chop the cooked ham in a food processor or mince it using the coarse blade of a mincer, and put the onion through the food processor or mincer also. Then, in a large mixing bowl, combine the ham and onion. Soak the bread in the milk, then squeeze it out and stir this in, together with the garlic, parsley and mustard. Season with pepper, but be sparing with the salt, as the ham may be salty. Add the beaten egg and stir thoroughly. Now mould the mixture into 8 large - or 12 smallish - croquettes or rolls, pressing firmly to bind them together and chill them for 30 minutes. Then, sprinkle some flour on to a board and roll each croquette in it so that they're all lightly dusted with flour. Shallow-fry them in olive oil for 5-6 minutes, turning them halfway, to a light brown colour. Fried eggs would make a nice accompaniment.

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