Ham and cheese croquetas with rapeseed mayo

Ham and cheese croquetas with rapeseed mayo

Rapeseed oil is a great oil to use in mayonnaise – perfect for dipping deep-fried bundles of cheesy deliciousness in this easy tapas recipe.


For the ham and cheese croquetas
  • 75g/2½oz butter
  • 200g/7oz plain flour
  • 500ml/18fl oz milk
  • salt and freshly ground black pepper
  • 75g/2½oz fresh breadcrumbs
  • 150g/5½oz ham, chopped
  • 100g/3½oz Lincolnshire poacher cheese
  • 1 small bunch fresh parsley, chopped
  • 75g/2½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz panko Japanese breadcrumbs
  • rapeseed oil, for deep frying
For the rapeseed mayonnaise
  • 3 free-range egg yolks
  • 1-2 tsp English mustard
  • 100ml/3½fl oz rapeseed oil
  • 1 tbsp white wine vinegar

Preparation method

  1. For the ham and cheese croquetas, melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk gradually to make a thick sauce. Season with salt and pepper.
  2. Stir in the breadcrumbs, ham, cheese and parsley. Place in the fridge to chill for 3-4 hours.
  3. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each croqueta in the flour, then egg and finish with a layer of panko breadcrumbs.
  4. Add the oil to a deep-fat fryer and preheat to 170C/338F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. Deep fry the croquetas in batches until golden-brown. Remove and drain on a plate lined with kitchen paper.
  6. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very gradually add the oil, whisking continuously. Stir through the vinegar, then season with salt and pepper.
  7. Serve the croquetas on a board with a bowl of the mayonnaise for dipping.

James Martin recipes from Saturday Kitchen

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 4

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