Croquettes with Jambon de Bayonne

Ingredients:

  • 1 lb (450g) Russet potatoes
  • 1 cup (90g) shredded cheese (like compte or gruyere)
  • 2 Tablespoons (30g) unsalted butter
  • 1 Tablespoon (15g) Creme Fraiche
  • 1/4 Teaspoon grated nutmeg
  • 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped
  • 1 Large Egg
  • 1/2 cup (60g) all purpose flour
  • 1/2 cup (75g) Panko or unseasoned bread crumbs
  • Salt & Pepper
  • Chopped parsley (for garnish)
  • Vegetable oil for frying

Directions:

  1. Peel and cube potatoes. Put in saucepan, covered with salted water. Boil until tender (about 15 minutes). Drain and mash. Add the cheese, butter, creme fraiche, nutmeg and ham.
  2.  In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third. Shape the potato mixture into small balls, about the size of a walnut (the recipe should yield 10-12 balls). Dust with flour, egg to coat then roll in the breadcrumbs.
  3.  Fry in oil until golden brown.
  4.  Season hot croquette with salt and pepper, sprinkle with parsley and serve.


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