INGREDIENTS
- 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
- Finely grated 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
- Morella Grove extra virgin olive oil to deep-fry
- 1/2 cup (150g) aioli, combined with 1/2 teaspoon cayenne pepper
METHOD
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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.
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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 190°C (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.
- Also for some extra flavour serve with our cranberry cherry jam or chilli relish
