Spanish ham croquettes with cheese recipe

Method

1. Cook the potatoes in a large saucepan of boiling, salted water for 15-20 minutes or until tender.
2. Pre-heat the oven to gas 7, 220°C, fan 200°C.
3. Drain the potatoes and allow to cool a little before mashing with seasoning. Fold in the Manchego and diced Serrano ham and mix well till it is fully incorporated.
4. Take tablespoons of the mixture once cool enough to handle and shape into small croquette shapes, no longer than 2 inches long.
5. Roll in the breadcrumbs making sure they are coated evenly all over, then arrange on a lined baking sheet. Bake for 15-20 minutes or until golden brown.
6. Remove and serve on a bed of chive stalks and julienned carrot.

• See more Spanish recipes

• This recipe is perfect for making in large batches and freezing to use at a later date.

• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

• Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.