How To Cook Ham and Leek Croquettes with Saffron Mayonnaise

How To Cook Ham and Leek Croquettes with Saffron Mayonnaise

20 MINS
10 MINS
EASY
4
Recipe by
Jeff Baker
Print
share:

Ingredients

  • For the Croquettes:
  • 150g cooked ham
  • 1 tbsp. rapeseed oil
  • 60g unsalted butter
  • 60g plain flour plus extra for rolling
  • ½ small leek, finely diced
  • 450ml full fat milk, hot
  • 50g Gruyere cheese (grated)
  • Pinch grated Nutmeg
  • 1 x Bay leaf
  • 2 F/R eggs, beaten
  • 150g panko breadcrumbs
  • 25g Parmesan (optional)
  • Sea salt & ground white pepper
  • Sunflower oil, to fry
  • For the Saffron Mayo:
  • 1 free-range egg yolk
  • 1 tbsp. Dijon mustard
  • 2 tbsp. sherry vinegar
  • 1 clove garlic crushed
  • Pinch salt
  • 150ml sunflower oil
  • 75 ml olive oil
  • Pinch saffron soaked in a teaspoon of warm water

Introduction

A moreish snack made with free-range Ripon Cathedral Ham. This recipe is ideal for using up any leftover Christmas ham.

Method

METHOD FOR THE SAFFRON MAYONNAISE:

  1. Put the egg, mustard, vinegar, garlic, sugar and salt in a small food processor bowl. Once you start the machine and the motor is running, start adding the oil in a slow, steady trickle, followed by the saffron strands in water until smooth and thick.
  2. Transfer to a clean jar, seal and refrigerate. This will keep for up to one week.
making saffron mayonnaise

to serve:

  • Serve with saffron mayo for snacks or a seasonal salad for a light lunch or supper.
cooked ham and leek croquettes with saffron mayonnaise
ham and leek croquettes with saffron mayonnaise recipe ingredients
  1. Start by shredding the ham as finely as possible.
  2. Heat the oil and butter in a medium, heavy-based saucepan over a medium heat. When the butter melts, add the leek and sauté gently for a couple of minutes without colouring.
  3. Over a medium heat gradually stir in the flour then cook out for a few minutes to create a roux.
  4. Next, slowly stir in the hot milk and cook for approximately 10 minutes over a low heat stirring continuously until you have a thick paste.
  5. Fold through the Gruyere cheese, shredded ham and season to taste with nutmeg, sea salt and ground white pepper.
  6. Put the béchamel on a tray, covering with parchment paper and allow to cool for at least 2 hours or overnight.
  7. With three bowls; add a little flour into the first, the beaten egg in the second and the breadcrumb mixed with Parmesan in the third.
  8. With floured hands, divide the mixture into even balls (between 16 & 24 pieces), roll through flour, then the egg, and finally roll in the breadcrumbs until well coated.
  9. Heat the oil in a large pan to 180°C and fry the croquettes in small batches - 4 to 6 pieces at a time for a couple of minutes until golden brown - then lift out with a slotted spoon and serve at once.
croquettes on baking tray
Print
share:

similar recipes

How To Cook Savoury pancakes with spicy beef & smoked cheese
15 MINS 30 MINS easy

How To Cook Savoury pancakes with spicy beef & ...

70’s Style Crispy Pancakes
30 minutes 10 minutes easy

70’s Style Crispy Pancakes

How to make Lamb Cushion with Rosemary & Garlic
20 MINS 5 HOURS easy

How to make Lamb Cushion with Rosemary & Garlic

How To Make Lamb Shank Hotpot Pie (Hot Water Crust)
30 MINS 5 HOURS medium

How To Make Lamb Shank Hotpot Pie (Hot Water Cr...

How To Pot Roast Easter Lamb Cushion With Redcurrant and English Mustard Glaze
20 MINS 5 HOURS 6

How To Pot Roast Easter Lamb Cushion With Redcu...

How to Cook Lamb Tomahawk Chops & New Potatoes
10 MINS 20 MINS easy

How to Cook Lamb Tomahawk Chops & New Potatoes