Ham hock croquettes

Name: Ham hock croquettes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15
Ingredients: 25 g unsalted butter; 25 g plain flour, plus extra for dusting; 150 ml whole milk; 180 g Cooks' Ingredients Pulled Ham Hock; 2 tsp Dijon mustard; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 large Waitrose British Blacktail Free Range Egg, lightly beaten; 100 g dried breadcrumbs, whizzed until fine; 1 L essential Waitrose vegetable oil, for frying

These moreish croquettes are filled with salty, smoky ham hock with a Dijon mustard-infused sauce, and are deep fried for a perfectly crispy, golden casing.

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Makes15
CourseSide
Prepare30 mins
Cook30 mins
Total time1 hr
Pluscooling and chilling

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25g unsalted butter
25g plain flour, plus extra for dusting
150ml whole milk
180g Cooks' Ingredients Pulled Ham Hock
2 tsp Dijon mustard
2 tbsp fresh flat-leaf parsley, finely chopped
1 large Waitrose British Blacktail Free Range Egg, lightly beaten
100g dried breadcrumbs, whizzed until fine
1 L essential Waitrose vegetable oil, for frying

Melt the butter in a pan over a medium heat. Add the flour and cook for a few minutes, stirring, until lightly golden. Gradually add the milk, stirring, until you have a smooth thick sauce. Add the ham, mustard, parsley and season. Cool. Chill for 2-3 hours or overnight until firm.
With wet hands, shape the mixture into 15 walnut- sized balls. Dust all over with the extra flour, then dip in the egg and roll in the breadcrumbs.
Pour 6cm oil in a deep pan and heat to 170°C. If you don't have a thermometer, drop a small cube of bread into the oil and when it turns golden in 30 seconds, the oil is ready. Carefully fry the croquetas, in batches, for 4-5 minutes until golden, crisp and piping hot in the centre. Use a stainless-steel skimmer or slotted spoon to lift on to a plate lined with kitchen paper, and serve.

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