Recreate these school dinner favourites at home and spruce them up by adding cheddar cheese and Serrano ham. Another delicious way to use up leftover mash, too!
- 800g potatoes (A good masher like Maris Piper or Desiree works best)
- 100g cheddar cheese, 60g grated and 40g cut into small cubes
- 5 slices Serrano ham
- 1 egg, beaten
- 3 tbsp plain flour
- 150g panko breadcrumbs
- 1 tbsp olive oil
- Light oil spray
- Sea salt & black pepper to taste
1Peel and halve the potatoes and cook in a large pan of salted boiling water until soft, for approximately 20-25 minutes.
2Preheat the oven to 220°C / Fan 200°C / Gas 7.
3Drain and mash the potatoes and allow to cool slightly. Season and add the 60g of grated cheese and mix through.
4Tear the Serrano ham into small pieces. Take a small ball of the potato mash and flatten into an oval shape in the palm of your hand. Place a small amount of the Serrano ham and a cube of cheese in the middle. Fold the mash into itself ensuring the ham and cheese are tucked inside. Repeat until you have formed all of the croquettes.
5Place the flour, beaten egg and breadcrumbs each separate plates, or in shallow bowls. Mix the olive oil through the breadcrumbs (this ensures a nice golden finish to the croquettes that you would normally get from frying).
6Take each croquette one at a time and roll in the flour, then the beaten egg and then coat in the breadcrumbs.
7Place on a baking tray lined with parchment paper and spray with a light oil spray. Bake in the oven for approximately 20 minutes, turning half-way through, until golden.
Recipe from Seasonal Spuds
Can they be frozen uncooked/cooked? How to wrap them and for how long?
Thank you very much,