Cheddar and Smoked Ham Croquettes with Bravas Sauce
Ingredients
water, as needed
0.5 Tbsp fine sea salt
1000 g potatoes, peeled, cut into 3cm cubes
For the filling
3 egg yolks
30 g unsalted butter
200 g strong cheddar cheese, grated
70 g smoked ham, diced
1 tsp fine sea salt
0.5 tsp black pepper
For the coating
80 g plain flour
2 eggs, beaten
150 g panko breadcrumbs
To fry
sunflower oil, as needed
For the bravas sauce
1 Tbsp olive oil
400 g tomato passata
1 garlic clove, peeled, crushed
1 tsp smoked paprika
2 tsp balsamic vinegar
2 tsp sugar
0.5 tsp fine sea salt
1 tsp Tabasco
Instructions
STEP 1/6
Line a large baking tray with paper towels
Fit the K-Beater to the machine
STEP 2/6
Add water into a large saucepan until ⅔ full
Heat over a high heat until boiling
Add salt and potatoes into the saucepan
Simmer gently for 10 minutes or until cooked through
Drain the potatoes into a colander
Set aside and let cool for 10 minutes
Fit the Fine Milling Disc, smooth side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Pass half of the cooled potatoes on speed 1 through the attachment
Scrape the sides of the Food Mill with a spatula
Repeat the same process with the remaining potatoes
STEP 3/6
Add egg yolks, butter, cheddar cheese, ham, salt and pepper into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed Min for 1 minute or until well combined
Shape the mixture into 24 croquettes, approx. 8 cm x 3 cm and set aside
STEP 4/6
Place three medium bowls on the work surface
Add plain flour into the first bowl
Add eggs into the second bowl
Add panko breadcrumbs into the third bowl
Place a large baking tray next to third bowl
Dip each croquette into the flour, followed by eggs and then breadcrumbs until coated
Place the croquettes on the baking tray
STEP 5/6
Fill a large, heavy-based pot with sunflower oil until approx. ⅓ full
Alternatively, use a deep fat fryer
Heat the oil until 175ºC
Use a food safe thermometer to check the temperature
Alternatively, carefully dip the end of a wooden spoon into the oil
If you see many small bubbles form around the spoon and they start to float up, the oil is ready
If the oil is bubbling aggressively, turn the heat down and check again
Working in batches, carefully transfer the croquettes into the pot
Fry for 3 minutes or until golden brown
Using a slotted spoon, carefully transfer the croquettes onto the prepared baking tray
Repeat the same process with the remaining croquettes
STEP 6/6
To make the bravas sauce
Add olive oil, passata, garlic, smoked paprika, balsamic vinegar, sugar, salt and tabasco into a medium saucepan
Simmer over a medium heat for 10 minutes, stirring occasionally
Serve
Serve the croquettes with the bravas sauce
Substitutions
Sunflower oil can be replaced with groundnut oil
Cheddar and Smoked Ham Croquettes with Bravas Sauce
Ingredients
water, as needed
0.5 Tbsp fine sea salt
1000 g potatoes, peeled, cut into 3cm cubes
For the filling
3 egg yolks
30 g unsalted butter
200 g strong cheddar cheese, grated
70 g smoked ham, diced
1 tsp fine sea salt
0.5 tsp black pepper
For the coating
80 g plain flour
2 eggs, beaten
150 g panko breadcrumbs
To fry
sunflower oil, as needed
For the bravas sauce
1 Tbsp olive oil
400 g tomato passata
1 garlic clove, peeled, crushed
1 tsp smoked paprika
2 tsp balsamic vinegar
2 tsp sugar
0.5 tsp fine sea salt
1 tsp Tabasco
Instructions
STEP 1/6
Line a large baking tray with paper towels
Fit the K-Beater to the machine
STEP 2/6
Add water into a large saucepan until ⅔ full
Heat over a high heat until boiling
Add salt and potatoes into the saucepan
Simmer gently for 10 minutes or until cooked through
Drain the potatoes into a colander
Set aside and let cool for 10 minutes
Fit the Fine Milling Disc, smooth side up, to the Food Mill attachment
Attach the 7L Mixer bowl to the machine
Assemble the Food Mill attachment to the machine, fit the Paddle Tool
Pass half of the cooled potatoes on speed 1 through the attachment
Scrape the sides of the Food Mill with a spatula
Repeat the same process with the remaining potatoes
STEP 3/6
Add egg yolks, butter, cheddar cheese, ham, salt and pepper into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed Min for 1 minute or until well combined
Shape the mixture into 24 croquettes, approx. 8 cm x 3 cm and set aside
STEP 4/6
Place three medium bowls on the work surface
Add plain flour into the first bowl
Add eggs into the second bowl
Add panko breadcrumbs into the third bowl
Place a large baking tray next to third bowl
Dip each croquette into the flour, followed by eggs and then breadcrumbs until coated
Place the croquettes on the baking tray
STEP 5/6
Fill a large, heavy-based pot with sunflower oil until approx. ⅓ full
Alternatively, use a deep fat fryer
Heat the oil until 175ºC
Use a food safe thermometer to check the temperature
Alternatively, carefully dip the end of a wooden spoon into the oil
If you see many small bubbles form around the spoon and they start to float up, the oil is ready
If the oil is bubbling aggressively, turn the heat down and check again
Working in batches, carefully transfer the croquettes into the pot
Fry for 3 minutes or until golden brown
Using a slotted spoon, carefully transfer the croquettes onto the prepared baking tray
Repeat the same process with the remaining croquettes
STEP 6/6
To make the bravas sauce
Add olive oil, passata, garlic, smoked paprika, balsamic vinegar, sugar, salt and tabasco into a medium saucepan
Simmer over a medium heat for 10 minutes, stirring occasionally
Serve
Serve the croquettes with the bravas sauce
Substitutions
Sunflower oil can be replaced with groundnut oil