The Batch Lady: Cooking on a Budget by Suzanne Mulholland (HQ, HarperCollins). Image credit Haarala Hamilton.
Ham and Cheese Croquette Cakes
These crunchy, cheesy and delicious croquette cakes make a wonderful lunch or light supper
Serve with a fresh side salad, accompanied by hunks of crusty bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 1 x 500g pack pre-cooked mashed potatoes
- 6 slices ham, chopped
- 140g pre-grated cheddar cheese
- 1 tsp English mustard
- 4 spring onions, finely sliced
- 2 heaped tbsp plain flour
- 1 egg
- 45g panko breadcrumbs
- Vegetable oil, for frying
- Salad and crusty French bread, to serve (optional)
Method
Crumble the mashed potato into a large bowl, then add the ham, cheese, mustard, spring onions and flour and mix well to bring everything together.
Turn the mixture out onto a clean work surface and divide it into two halves. Using your hands, divide each half into four equal portions, then form each portion into a ball. Once you have formed eight balls, use your hands to press them down into thick patties.
Set two shallow bowls on the work surface. Crack the egg into the first bowl and beat lightly to combine. Put the panko breadcrumbs in the second bowl.
Working with one croquette cake at a time, dip the cakes first in the beaten egg, then in the breadcrumbs to coat completely. Set aside on a plate or a sheet of baking paper while you coat the remaining cakes.
If you’re cooking now:
Preheat the oven to 180C/350F/gas mark. Set a frying pan over a medium heat and add 1cm of vegetable oil to the base to heat. Once the oil is at temperature (you can check by adding a few of the breadcrumbs and checking that they sizzle), cook the croquette cakes in batches for two to three minutes on each side, until golden. Set aside while you cook the remaining cakes. Once all the cakes are fried, transfer to a foil-lined baking sheet and place in the oven to cook for six minutes, until piping hot all the way through. Serve the cakes hot, with salad and a hunk of crusty French bread on the side, if you like.
If you’re making ahead to freeze:
Once coated in breadcrumbs, place the croquette cakes on a foil-lined baking tray, then place the tray in the freezer for one hour to flash freeze. Once frozen, transfer the cakes to a large, labelled freezer bag and freeze flat for up to three months. These can be cooked straight from frozen. Set a frying pan over a medium heat and add 1cm of vegetable oil to the base to heat. Once the oil is at temperature (you can check by adding a few of the breadcrumbs and checking that they sizzle), cook the croquette cakes in batches for two to three minutes on each side, until golden. Set aside while you cook the remaining cakes. Once all the cakes are fried, transfer to a foil-lined baking sheet and place in an oven preheated to 180˚C/350˚F/gas mark 4 to cook for 12 minutes, until piping hot all the way through.
