Ham, cheese and corn croquettes

ingredients

• Ham, cheese and corn croquettes

  • 90 gram butter
  • 1/3 cup seasoned plain flour, plus 1/2 cup extra
  • 300 millilitre warm milk
  • 310 gram can corn kernels, drained
  • 200 gram ham, finely chopped
  • 1 cup shredded cheese
  • 2 green onions, finely sliced
  • 2 eggs, lightly beaten
  • 1 cup dried breadcrumbs
  • vegetable oil, for deep-frying
  • salad, to serve

method

• Ham, cheese and corn croquettes

  • 1

    In a small saucepan, melt butter on medium. Add flour and cook, stirring, 1 minute. Remove from heat.

  • 2

    Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer 3 minutes, stirring. Season to taste. Add corn, ham, cheese and onion to warm sauce, mixing well. Chill 1 hour, until firm.

  • 3

    Shape 2 tablespoons mixture each into rough logs. Arrange on a lined oven tray and chill 30 minutes.

  • 4

    Carefully coat logs in extra seasoned flour, dip into egg, then roll in breadcrumbs. Arrange on tray and chill 10 minutes.

  • 5

    In a large, heavy-based saucepan, heat oil on medium, until a few crumbs sizzle when added. Cook croquettes in 3 batches, 4-5 minutes each, turning until golden. Drain on paper towel. Serve with salad.

notes

Chilling makes the croquettes easier to handle during cooking and also helps the coating adhere. Try other flavours, such as salmon, dill and lemon.