Pea And Ham Croquettes With Fiery Aioli

Turn leftover Christmas ham into finger food for a crowd with these tasty croquettes.

The ingredient of Pea And Ham Croquettes With Fiery Aioli

• 750g sebago potatoes peeled chopped
• 25g unsalted butter
• 300g cooked ham finely chopped
• 1 cup 120g frozen peas thawed
• 1 2 bunch mint leaves finely chopped plus extra to serve
• zest and juice of 1 lemon plus extra wedges to serve
• 1 cup 150g plain flour
• 2 eggs lightly beaten
• 1 1 2 cups 75g panko breadcrumbs
• sunflower oil to deep fry
• 1 2 cup 150g aioli combined with 1 2 tsp cayenne pepper

The Instruction of pea and ham croquettes with fiery aioli

• cook potatoes in boiling salted water for 15 20 minutes until tender drain roughly mash with butter then combine with ham peas mint zest and juice season then chill for 15 minutes
• season flour and place in a bowl place egg and crumbs in separate bowls using 2 tbs for each shape mixture into 24 logs coat with flour then egg then crumbs then repeat with egg and crumbs
• half fill a saucepan with oil and heat to 190u00b0c a cube of bread will turn golden in 30 seconds deep fry croquettes in batches for 3 4 minutes until golden drain on paper towel
• top aioli with extra mint and serve with croquettes and lemon

Nutritions of Pea And Ham Croquettes With Fiery Aioli

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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