Vinces Ham And Cheese Croquettes Food

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

ROUND 2 RECIPE - HAM AND CHEESE CROQUETTES

Steps:

• In a large bowl add the baking mix, the milk and the egg and whisk to combine. Stir in the ham, cheese, onion, and thyme, and season with salt and pepper, to taste.
• In a high sided skillet over medium-high heat, add the oil and heat it to 365 degrees F.
• In a shallow baking dish or pie plate spread out the bread crumbs and season with salt and pepper, to taste. Using a small cookie scoop or tablespoon measure, scoop out rounds of dough and drop them into the bread crumbs. Roll the dough around to coat them completely. Drop the croquettes, 5 or 6 at a time, into the hot oil and fry until deep golden brown, about 3 minutes. Remove from the oil and drain on brown paper or paper towels. Arrange them on a serving platter and serve warm.

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

CROQUETAS DE JAMON: HAM CROQUETTES

Steps:

• In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.
• Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.
• Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.

ROCKY'S ZESTY HAM CROQUETTES

Steps:

• Grind ham into a large bowl.
• Beat 3 eggs in a small bowl.
• Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
• Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
• Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.

PUMPKIN AND GOAT CHEESE CROQUETTES

Steps:

• Preheat the oven to 180c.
• Place pumpkin on a baking tray and cook for 45 mins or until tender.
• Remove from the oven and cool.
• Discard the pumkin skin and chop the flesh.
• Place the flesh in a food processor, add the nutmeg and pulse to a puree.
• Season to taste. If mixture is too wet, strain to remove any exess water.
• Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
• Roll the mixture into balls the size of small marbles.
• Coat the cheese balls with the pumpkin puree mixture.
• Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
• In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
• Cook the croquettes in batches until golden (about 3 mins).
• Drain on paper towels and serve warm.

HAM CROQUETTES

Steps:

• Mince Ham in blender or food processor, put aside.
• Make cream sauce by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Mix Ham, minced onions, parsley and cream sauce.
• Press into an 8x8 pan and refridgerate at least 4 hours.
• Cut into 9 squares, flour squares, dip them in egg/water mixture and then in bread crumbs.
• Fry in canola oil.
• While frying make a second batch of cream sauce, by Melting 4 T butter, slowly add while stirring 4T flour & 1/2t salt. When mixed well slowly add 1C skim milk and stir till it is thick.
• Serve with cream sauce on the side for topping.

HAM AND CHEESE CROQUETTES

Steps:

• In a saucepan, melt butter over medium-high heat, stirring to prevent burning. Add flour and whisk together. Add milk, and whisk until smooth. Add in celery salt and Worcestershire sauce. Take off heat and whisk until combined and smooth. Add in ham, cheese and green onion. Chill at least two hours.
• When ready to cook, heat two inches of oil in a large frying pan. Beat two eggs on a plate with a fork until mixed and bubbly. Put about two cups of breadcrumbs on another plate.
• Gather a small handful of the ham mixture and shape into a small log, about three inches long by about one inch thick. Roll the log in the breadcrumbs, then dip into the egg, then roll once again in the breadcrumbs.
• Place the log in the hot oil, turning once or twice so that all sides are golden. Do this with four or five logs at a time, making sure not to crowd the pan. Drain on paper towel and serve.