Croquettes with cheese and ham – a detailed recipe for cooking. Recipe – Vince Camillo Share with friends: 
Food Photography: Kate Sears Time: 1 hour. 25 minutes Difficulty: easy Quantity: 20 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l (45 gr.) Unsalted butter
- 1/2 tbsp. chopped onion
- 3/4 Art. wheat flour
- 1/2 tsp ground red hot pepper
- Coarse salt
- 1 tbsp. milk
- 1 tbsp. thinly sliced ham
- 1/2 tbsp. grated cheddar cheese
- 1/2 tsp chopped fresh thyme
- 3 small cloves of crushed garlic
- 280 gr frozen peas
- 3/4 Art. unsalted chicken stock
- 1 tsp grated lemon zest
- Freshly ground pepper
- Deep-frying vegetable oil
- 2 beaten eggs
- 1 pack of crackers (40 pcs.), Crushed into large pieces
Recipes with similar ingredients: cheddar cheese, ham, onion onions, flour, milk, peas, lemon peel, eggs, crackers, peppers red hot ground, thyme, garlic
Recipe preparation:
- Melt the butter in a small saucepan over medium heat. Add the onions and cook for 5 minutes until the onions become soft. Add 1/2 tbsp. flour, red hot pepper and cook, stirring with a wooden spatula for 3 minutes until a dry, taut mass will not form. Gradually stir in milk until the mass will not soften. Stir for about 3 minutes more until butter cool down.
- Remove the pan from the heat. Add the ham, cheese and thyme. Evenly distribute the resulting mass in pre-lubricated butter 20 cm baking dish. Chill then put in the freezer for at least 45 minutes (you can even leave for 1 day) until completely solidified.
- In the meantime, prepare pea sauce. Boil in a pan 3 tbsp. water, after adding garlic to it. Add peas and cook 30 seconds until it becomes soft. Drain the water. Put in blender peas with garlic. Add the broth and lemon zest. Grind until smooth. Salt and pepper and set aside.
- Pour oil about 7.5 cm into the pan and heat it on medium heat up to 170 degrees. The remaining ¼ Art. flour, eggs and crackers place separately in three shallow bowls. Chilled dough cut into 20 croquettes, each 10 cm long. Every croquet roll in flour, dip in an egg, drain excess, and then roll in crackers.
- Sauté croquettes in small batches in oil until tender golden crust. Put on a plate covered with a kitchen with a towel. Salt and serve with peas the sauce.
