SERRANO HAM CROQUETTES
This tapas and pincho mainstay, (crocettas de jamon), is great fun to make and has been a huge success every time I've cooked them for friends. They consist of serrano ham mixed with seasoned mashed potato encased in crispy breadcrumbs and are great as party food and as a highlight of any tapas night.
Provided by adamwilkinson
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Boil your potatos until tender and ready to mash. about 15-18 minutes then mash. Once You're happy there are no lumps beat the butter into the mashed potato with a wooden spoon or a sturdy metal whisk then do the same with a small splash of milk, season well and stir thoroughly again. Allow to cool for half an hour.
- Meanwhile chop your ham finely and Fry with the garlic for around 5 mins in the olive oli on a medium heat then stir into your mash along with salt and pepper, the chopped parsley and basil.
- Once cooled beat the eggs in a dessert bowl and spread a dinner plate with the breadcrumbs. Form a croquette, which should be a sausage shape about the length of your little finger and a good inch in diameter. Dip this in the egg and roll it around in the breadcrumbs to coat evenly then transfer to a good sized, buttered or non-stick baking tray. Repeat this step until you run out of potato. Don't be afraid to use another egg or some more crumbs if you feel you're getting too low.
- Put your croquettes in the fridge to set for a further minimum 30mins. This step is vital if you don't want them to break up when cooking. Heat your oven to 200 degrees C.
- Traditionally these croquettes are fried in olive oil over a medium heat until golden all over and hot through. Feel free to do this but I prefer to bake in the oven for 20-25mins turn once or twice during cooking to ensure an even colour.
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