SMOKED CHEDDAR & CHILLI JAM CROQUETTES
Present party guests with these delicious croquettes filled with vegetarian smoked cheddar and chilli jam. They're perfect canapés for a celebration
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 1h10m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a medium saucepan of cold water, season well with salt and bring to the boil. Once boiling, cook for 15 mins until the potatoes can be easily pierced with the tip of a knife. Drain, steam-dry for a couple of minutes, then mash with the butter and cayenne. Season to taste and leave to cool a little.
- While the mash cools, tip the flour into one bowl and season well, then tip the egg into another bowl and the breadcrumbs into a third. Line a baking tray with baking parchment.
- Flatten about 1 tbsp mash into an oval in the palm of your hand. Dot a bit of the chilli jam into the centre, top with a cube of cheese, then form the mash around the filling to encase it. Place on the tray and repeat with the remaining ingredients.
- Coat the croquettes in the flour, then the egg and breadcrumbs, then return to the tray. Will keep, covered in the fridge, for up to a day or frozen for up to three months.
- Line a second baking tray with kitchen paper. Fill a small saucepan no more than two-thirds full with oil and heat to 180C or until a cube of bread browns in 20 seconds once dropped in. Fry the croquettes in batches for 1-2 mins (or 2-3 mins from frozen) until deep golden and crisp. Drain on the kitchen-paper-lined tray, sprinkle with salt, then keep warm in a low oven while you cook the rest. Serve with extra sweet chilli jam for dipping.
Nutrition Facts : Calories 140 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
HAM & CHEESE CROQUETAS
These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread
Provided by Justine Pattison
Categories Buffet, Canapes, Snack, Starter
Time 1h45m
Yield Makes 24
Number Of Ingredients 19
Steps:
- To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
- Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
- Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
- Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
- Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.
Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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