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Ham, Smoked Cheese and Chive Spud Lite Croquettes

SERVES: 20

INGREDIENTS

  • 700gm Spud Lite potatoes
  • 2 tsp oilve oil
  • 1 clove garlic
  • 75gm leg ham, finely diced
  • 1/4 cup grated parmesan
  • 2 tbsp chipped chives
  • 3 eggs
  • 1/4 cup plain flour
  • 1/2 cup panko breadcrumbs
  • salt flakes and freshly ground black pepper
  • vegetable oil, for shallow frying
  • tomato sauce, to serve

METHOD

Step 1 – Preheat oven
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Step 2 – Steam Spud Lite Potatoes
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Step 3 – Combine Ingredients
Heat oil in a small frying pan over a medium-low heat. Add garlic and cook for 2 minutes or until aromatic. Remove from heat and add to mash potato, stirring to combine. Add ham, parmesan, chives, 1 lightly beaten egg, salt and pepper, stirring until well combined.

Step 4 – Create Croquette
Using a spring-loaded ice cream scoop with a 5.5cm diameter as a measure, scoop croquette filling onto a baking tray and halve each with a knife. Shape each croquette into a ball.

Place flour in a bowl and season with salt and pepper. Lightly whisk the remaining eggs and place in a bowl. Place panko breadcrumbs in another bowl ready for dipping. Roll each croquette in flour, egg and then breadcrumbs, repeating the process until all are coated.

Step 5 – Bake or Fry Croquettes
To bake, spray croquettes with oil and place on prepared baking tray and cook in oven for 15 minutes or until edges are golden and crispy. Serve croquettes with tomato sauce or chutney.

To shallow fry, pour oil into a small saucepan a third full, over a medium heat, until oil is hot and breadcrumbs sizzle and become golden. Add croquettes in batches and cook for 3 minutes, turning regularly until evenly coloured. Serve croquettes with tomato sauce or chutney.

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CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

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