Jamon Croquetas

Ham Croquettes served with a Honey Mustard Dipping Sauce

2 Potatoes
1 Onion (diced small)
8 oz Ham (Sliced thick, then cut into 1cm pieces)
2 Garlic Cloves (minced)
3 T Flour
1 Cup Milk (2%)
2 T Parsley (minced)
Salt (to taste)
2 Eggs (beaten with 1 tablespoon of water)
1 Cup Flour (for the breading)
1 1/2 Cups Panko Breadcrumbs (or regular breadcrumbs)
Canola Oil (for frying)
Peel and cut up your potatoes into 1" cubes. Place in a pot and cover with water. Add about 1 Tablespoon of salt to the water and bring to a boil. Reduce to a simmer and cook until they're cooked all the way through (about 10-15 minutes). Drain, and pass the potatoes through a ricer into a large bowl. Set aside.
Meanwhile, in a medium sized pot, heat up 1 tablespoon of Olive Oil. Add in your onion and ham and cook for 8 minutes over a medium heat, stirring frequently, until the onion is soft and translucent and the ham has become slightly crispy. Add in your garlic and cook another 2 minutes. Add in your flour and stir together - cook for 1 minute. Then, slowly, whisk in your milk. Bring to a boil, then reduce to a simmer and allow to thicken (a few minutes). Remove from heat and let cool.

full instruction : www.urbancookery.com

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