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Potato croquettes with Bayonne ham
Serves 6 Starters and mains
Ingredients
- 450g potatoes
- 90g grated cheese, such as Gruyère or Comté
- 30g unsalted butter
- 1tbsp crème fraîche
- 1⁄4tsp grated nutmeg
- 6 slices Bayonne ham or prosciutto, chopped
- 1 large egg
- 60g plain flour
- 75g panko or unseasoned dried breadcrumbs
- 60ml vegetable oil, for frying
- flat-leaf parsley leaves, chopped (optional)
Method
Peel the potatoes and cut them into 1.5cm cubes. Place in a saucepan of salted water and boil until tender, about 15 minutes. Drain well, mash, then add the cheese, butter, crème fraîche, nutmeg and chopped ham.
In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third.
Shape the potato mixture into walnut-sized balls with your hands (you should get 10 to 12). Dust with flour, dip in the egg, then roll in the breadcrumbs.
Heat the oil in a large frying pan. Throw a small piece of bread into the oil; if it turns golden in a few seconds it’s ready.
Fry the croquettes until golden brown, about 1 minute per side. Drain on kitchen paper, season with sea salt and black pepper and scatter over the parsley leaves, if using, to serve.
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