Cheese, Potato and Ham Croquettes

These taste far better than the shop bought variety and are very simple to make. Make a big batch of these and serve them hot with a homemade dip when you have guests over for drinks and nibbles.

Serves:

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

Ingredients

  • 270g potatoes (Maris Piper are ideal) - peeled and chopped
  • 125g thick ham - cubed
  • 100g strong Cheddar - grated
  • Salt and freshly milled black pepper
  • 100g gluten and wheat free breadcrumbs - to coat
  • 50g butter
  • 50g gluten and wheat free plain flour
  • 220ml semi-skimmed milk
  • 1 bay leaf
  • ½ tsp nutmeg - grated
  • Cooking spray

Method

Prep time: 30 mins Cook time: 10 mins

Preheat the oven to 200°C, 180°C fan, gas mark 6.

Cook the potatoes in a large pan of water, 20 minutes from boiling. Drain and mash until smooth.

Melt the butter in a pan and whisk in the flour. Season well and add the nutmeg. Gradually whisk in the milk on a medium heat and add the bay leaf. Cook for a few minutes until thickened.

Add the cheese, mashed potato and ham and stir well. Allow to stand for around 5 minutes to infuse. Remove the bay leaf and spread the mixture out into an even rectangle on a cling film lined baking tray.

Divide into 16 even sized rectangle and roll each one into a short, fat sausage. Then roll the croquettes in the breadcrumbs.

Remove the clingfilm from the baking tray and spray the croquettes with a little cooking oil. Cook in the preheated oven for 8-10 minutes until warmed through. Make sure you don’t overcook these as they can start to spread and collapse.

Serve warm with some homemade guacamole or humous and a mixed salad.