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Gammon and Mustard Croquettes

Gammon and Mustard Croquettes

Gammon and Mustard Croquettes
Recipe: Anél Potgieter

Serves: 4
Preparation: 15 minutes plus standing time
Cooking: 15 minutes
 
Ingredients 
1 Tbsp oil
1 clove garlic, grated
leaves from 1 thyme twig
1 tsp strong mustard
75 g butter
85 g cake flour
225 ml Clover Fresh milk warmed
1 pinch nutmeg
juice of ½ small lemon
400 g gammon, finely chopped
¼ tsp salt
¼ tsp black pepper
2 eggs, beaten
125 g bread crumbs
oil for deep-frying

To serve:
Dijon mustard
 
Method
Heat the oil in a pan and sauté the garlic and thyme for 2 minutes. Remove from the heat and keep aside to cool down.

Melt the butter in a saucepan. Remove from the heat and add the flour. Stir well until a smooth paste forms. Put back on the heat. Gradually add the warm Clover Fresh milk while stirring continuously with a whisk – to prevent lumps. Keep on stirring until the white sauce thickens. Stir in the nutmeg and lemon juice, season with salt and pepper.

Add the finely chopped gammon, strong mustard and sautéed garlic and thyme. Transfer to a large mixing bowl and put in fridge to cool down completely.
Put the eggs in a small bowl and the bread crumbs in a separate bowl.

Scoop golf ball sized from the mixture and shape in rounds. Roll the croquettes first in the eggs and then in the breadcrumbs – making sure they are covered well. Repeat the process.
Heat the oil in a saucepan to 180 °C and fry the croquettes in batches until golden brown.

Drain on paper towels. Serve immediately with Dijon mustard. 

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