Pea and ham croquettes with fiery aioli

Name: Pea and ham croquettes with fiery aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Ingredients: 750g sebago potatoes, peeled, chopped; 25g Australian Butter Unsalted; 300g cooked ham, finely chopped; 120g pea; 1/2 bunch mint, leaves finely chopped, plus extra to serve; Finely grated zest, juice of 1 lemon; 150g plain flour; 2 eggs, lightly beaten; 75g breadcrumbs; Sunflower oil, to deep-fry; 150g aioli; Extra lemon wedges, to serve

Rate now

15m

30m

Jump to recipe

by Warren Mendes

delicious. team

Oct 03, 2015

Turn leftover Christmas ham into finger food for a crowd with these tasty croquettes.

750g sebago potatoes, peeled, chopped
25g Woolworths Australian Butter Unsalted
300g cooked ham, finely chopped
1 cup (120g) frozen peas, thawed
1/2 bunch mint, leaves finely chopped, plus extra to serve
Finely grated zest, juice of 1 lemon
1 cup (150g) plain flour
2 eggs, lightly beaten
1 1/2 cups (75g) panko breadcrumbs
Sunflower oil, to deep-fry
1/2 cup (150g) aioli, combined with 1/2 teaspoon cayenne pepper
Extra lemon wedges, to serve

Method

1.

Cook potatoes in boiling salted water for 15-20 minutes until tender. Drain, roughly mash with butter, then combine with ham, peas, mint, zest and juice. Season, then chill for 15 minutes.
2.

Season flour and place in a bowl. Place egg and crumbs in separate bowls. Using 2 tbs for each, shape mixture into 24 logs. Coat with flour, then egg, then crumbs, then repeat with egg and crumbs.
3.

Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.
4.

Top aioli with extra mint and serve with croquettes and lemon.