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One of the perks of a Christmas feast is having leftovers. This recipe turns New Zealand ham into tasty little croquettes.
3 cups mashed potato, cooled
50g mozzarella, chopped
1cup diced NZ ham
1 egg
¼ cup finely chopped parsley
⅓ cup plain flour
Coating
½ cup plain flour
½ cup breadcrumbs
2 eggs
Thank you to Basil and Lime for creating this recipe!
3 cups mashed potato, cooled
50g mozzarella, chopped
1cup diced NZ ham
1 egg
¼ cup finely chopped parsley
⅓ cup plain flour
Coating
½ cup plain flour
½ cup breadcrumbs
2 eggs
Thank you to Basil and Lime for creating this recipe!
In a large bowl, combine the mashed potato, mozzarella, ham, 1 egg, parsley, and ⅓ cup flour.
Place remaining ½ cup flour on a dinner plate, the breadcrumbs on another plate. Beat the remaining 2 eggs in a small bowl.
Shape a spoonful of the potato mix into a small ball. Roll it in the flour, then into the egg, and then the breadcrumbs. Repeat this until all the mixture has been used up.
Pour canola oil into a small saucepan. Heat it on medium high and once hot, deep fry the croquettes in batches, for approximately 8 mins, turning as necessary until they are golden.
Drain on paper towels and serve while hot.
One of the perks of a Christmas feast is having leftovers. This recipe turns New Zealand ham into tasty little croquettes.
1cup diced NZ ham
3 cups mashed potato, cooled
50g mozzarella, chopped
1cup diced NZ ham
1 egg
¼ cup finely chopped parsley
⅓ cup plain flour
Coating
½ cup plain flour
½ cup breadcrumbs
2 eggs
Thank you to Basil and Lime for creating this recipe!
In a large bowl, combine the mashed potato, mozzarella, ham, 1 egg, parsley, and ⅓ cup flour.
Place remaining ½ cup flour on a dinner plate, the breadcrumbs on another plate. Beat the remaining 2 eggs in a small bowl.
Shape a spoonful of the potato mix into a small ball. Roll it in the flour, then into the egg, and then the breadcrumbs. Repeat this until all the mixture has been used up.
Pour canola oil into a small saucepan. Heat it on medium high and once hot, deep fry the croquettes in batches, for approximately 8 mins, turning as necessary until they are golden.
Drain on paper towels and serve while hot.
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