Potato croquettes are a wonderfully moreish snack. There is a little effort needed when making the mashed potato, but bought cooked ham hock is the cheat's secret to these crispy, laid back canapés. For a vegetarian version, simply leave the ham out, they're still delicious.
What we love about this croquettes recipe is there's no need to fry in oil. Simply dredge the each individual croquette in the well-seasoned, whisked egg mixture and roll in breadcrumbs, then they are baked in the oven until golden brown.
These croquettes are served with an easy dip, made from mayonnaise, soured cream and dijon mustard.
Fuss free and tasty, we think they'd be perfect for a big celebration like the forthcoming King's Coronation. For more Coronation entertaining ideas check out our favourite recipes for a King's Coronation party.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
212
Ingredients
For the croquettes
250 g floury potatoes, peeled and chopped into rough 2cm chunks
75 g cooked pulled ham hock
50 g mature cheddar cheese, grated
3 medium eggs
150 g fresh white breadcrumbs
3 Tbsp. olive oil
For the mustard mayonnaise
150 g mayonnaise
75 g soured cream
1 Tbsp. Dijon mustard
Directions
Step 1For the croquettes, in a large pan (that has a lid), cover the potatoes with cold water. Cover and bring to the boil over high heat. Reduce heat, uncover and simmer for 8-10min, until tender. Drain well and leave to steam dry in the colander for 5min. Empty into a large bowl and mash until smooth. Cool completely.
Step 2Line a small baking tray with baking parchment. Once the mash is cool, stir in the ham hock, cheese, 1 egg and plenty of seasoning. Using damp hands, shape the mixture into 10 small cylinders and arrange on the prepared tray. Chill for 1hr, to firm up.
Step 3Preheat oven to 220°C (200°C fan) mark 7. In a wide, shallow bowl whisk the remaining 2 eggs with plenty of seasoning. In a separate shallow bowl mix the breadcrumbs, oil and plenty of seasoning. Working a couple at a time, dip the croquettes into the egg to coat, followed by the breadcrumbs (shake off any excess). Return to the lined tray.
Step 4Cook in the oven for 30min, or until golden brown. Meanwhile mix all the mustard mayo ingredients with plenty of seasoning. Leave croquettes to cool on the tray for 5min, before serving with the dip.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Make, cover and chill mustard mayo up to 2 days ahead. Complete recipe to serve.
Per croquette (with 1/2tbsp dip):
Calories: 212
Protein: 7g
Fat: 14g
Saturates: 3g
Carbs: 14g
Total sugars: 2g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
