Have crunchy croquets of Iberico ham with generous amount of cheese filling in less than 30 minutes!
Ingredients
0.5 OZ / 20 ML olive oil
2.5 OZ / 75 G flour
1 OZ / 25 G onion white
2 OZ / 50 G cheddar cheese
5.5 OZ / 150 ML chicken stock
2 OZ / 50 G breadcrumbs
1 EA egg
2 TBSP parsley
4 SLICES iberico ham
1 TSP salt
1 TSP black pepper
Directions
Add the parsley, ham and cheese to the mixing bowl and chop for 10 seconds / speed 8. Remove the cheese and parsley from the mixing bowl and clean out the bowl well.
Peel the onion and roughly chop, then add it to the mixing bowl along with the olive oil. Chop your onion for 8 seconds / speed 6.
Add 3 TBSP of flour to the mixing bowl along with the stock. Cook out the sauce with the butterfly whisk inserted and the measuring cup removed for 12 minutes / 212°F|100°C / speed 3 / stir. You should have a thick sauce.
Add the cheese and ham mix back to the mixing bowl and combine all together for 30 seconds / speed 3 / stir. Empty the mix onto a plate and allow to set in the fridge till cold.
Divide the mix into 8 to 10 pieces and roll into a cylinder shape. Roll your cylinder into the remaining flour, followed by the beaten egg and lastly the bread crumbs. Make sure they are fully coated and repeat if necessary.
Preheat your oil to 180°C / 360°F and fry your croquets for 2 minutes until golden and crispy.
Enjoy your dish! Try serving this with one of our fantastic dips.
