Leftover Christmas ham & Manchego croquettes by Barry Horne
1 x 80g pack Jamon or Serrano ham
1 x 200g block Manchego cheese (grated)
1tsp English mustard
Salt & pepper to taste
For the coating:
200g panko breadcrumbs
2-3 eggs for egg wash
100g plain flour
Place a saucepan on a medium heat and add the butter. When melted add the flour and cook for 1-2 mins. Slowly add the milk to make a bechamel sauce.
Add the grated cheese and tear in the ham into chunky pieces and stir to incorporate into the sauce, add the mustard and season to taste.
Cool this for 4-5 mins on a medium heat and then transfer to a lightly greased dish, refrigerate for at least 4 hours or you can do it overnight.
Once it’s chilled and set, take a tablespoon of the mixture and form into a thick log and place on a tray.
Take three bowls; one with flour, one with egg wash and one with the Panko crumbs. Toss the logs into the flour, then the egg, lastly the breadcrumbs. Make sure they are all well coated.
To cook these, take a deep pan with oil or a deep fryer and heat to 190 degrees C. Cook the croquettes for 3-4 mins until golden.
Drain on some kitchen paper and enjoy with a nice glass of manzanilla sherry.