Ham & Cheese Croquettes

clock 3 hours + 15 minutes bowl Serves 10


  • 60g butter
  • 1 small onion, finely chopped
  • 100g leftover ham, finely chopped
  • ¼ cup plain all-purpose flour
  • 1¼ cups milk
  • 150g cheddar cheese, grated
  • 1 tsp smoked paprika
  • ¼ cup chopped fresh Italian parsley
  • 2 eggs, beaten lightly
  • 2 cups panko breadcrumbs
  • Vegetable oil, for deep-frying
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  • 1. Melt butter in a medium saucepan over medium heat, add onion and ham; cook, stirring, for 5 minutes or until onion is softened. Add flour; cook, stirring, for 1 minute or until mixture thickens and bubbles. Remove from heat; gradually whisk in milk. Return to heat; cook, stirring, until sauce boils and thickens. Simmer, stirring, for 1 minute; stir in cheese, paprika and parsley.

  • 2. Pour mixture into a shallow heatproof dish. Cover, refrigerate for 2 hours or until cold.

  • 3. Using two dessert spoons, shape tablespoon measures of mixture into quenelle shapes. Dip croquettes in egg, then coat in breadcrumbs. Place croquettes on a tray lined with plastic wrap or baking paper. Cover; refrigerate for 1 hour.

  • 4. Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Deep-fry croquettes, in batches, for 2 minutes or until browned lightly and

  • heated through. Drain on paper towel.

  • 5. Serve croquettes with a relish.

  • Tip: Deep-fried food is very hot in the centre; allow the croquettes to stand for a few minutes to cool slightly before serving.


  • • Energy 1369Kj • Protein 10g • Total Fat 24g • Saturated Fat 9g • Carbohydrates 18g • Sugars 3g • Sodium 448mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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