Best 12 Ham Croquettes With Cheese Sauce Recipes

HAM CROQUETTES WITH MUSTARD SAUCE

Steps:

• In a small bowl, combine the ham, onion and parsley; set aside., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture., Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours., In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer., In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.

VINCE'S HAM-AND-CHEESE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
• Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
• Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
• Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
• Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

HAM AND CHEESE CROQUETTES

Steps:

• Heat the butter and olive oil in a saucepan or skillet over medium heat. Once the butter melts, add the onion and season with salt and pepper.
• Once the onion is translucent, add the flour and stir, letting the flour cook for 1 minute.
• Next, whisk in the milk. Continue whisking until the flour is not longer clumpy. Continue to whisk, letting the mixture cook for 3 minutes, it will get very thick.
• Add 1/3 cup of cheese and the chopped ham, and stir to combine. Let this mixture cool in the fridge until it is cool enough to handle. To form the croquettes, scoop up a tablespoon of the mixture and then form into an oval. Continue using all of the dough and making about 16 croquettes.
• Crack the eggs into a bowl and whisk. Combine the panko, breadcrumbs, and remaining cheese in another bowl. One by one, roll the croquettes in the breadcrumbs, then the egg, and then back in the breadcrumbs. Place on a plate.
• Heat 2-3 inches of vegetables oil in a heavy saucepan, until it reaches 375 degrees. Once the oil is hot, carefully lower the croquettes into the oil, cooking 3-4 at a time. Let them cook for about 1-2 minutes, until golden brown, and then remove from the oil with a slotted spoon and place on a paper towel to absorb any excess oil.

JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY

Steps:

• Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
• Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
• Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
• Mash the potatoes until no large chunks remain.
• Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
• Mix until evenly incorporated.
• Shape the potato mixture into 2-inch (3cm) discs.
• Separate the flour, eggs, and bread crumbs into separate bowls.
• Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
• Heat oil in a pot to 350°F (180°C).
• Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
• Cool, then serve with the cabbage and sauce!
• Enjoy!

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

HAM CROQUETAS

Steps:

• In a food processor, pulse the ham and onion until coarsely ground. Set aside.
• In a large saucepan, melt the butter over medium heat. Quickly whisk in 1/2 cup flour and cook, whisking constantly, until smooth and tan, 2 to 3 minutes. While whisking, gradually add 1 cup milk, then continue whisking until the mixture thickens to the consistency of soft mashed potatoes, 1 to 2 minutes. Add the remaining 1/2 cup flour and use a wooden spoon or sturdy spatula to stir until very thick, firm and a darker shade of brown, 1 to 2 minutes. Some browning on the bottom of the pan is OK.
• To the pan, add the ham mixture, parsley, garlic powder and salt, and vigorously mix until the ingredients are evenly incorporated, 3 to 5 minutes. Transfer the mixture to a sheet pan lined with plastic wrap or parchment paper and pat into a 9-by-7-inch rectangle. Refrigerate for at least 2 hours or preferably overnight.
• Cut the chilled paste into 21 (3-by-1-inch) rectangles, then gently roll each into a 3-inch-long cylinder. Make sure the croquetas are smooth and without cracks. Place the croquetas on the sheet pan and chill in the freezer for 30 minutes.
• Place the cracker crumbs on a plate. In a medium bowl, combine the egg and remaining 2/3 cup milk, and whisk until combined.
• Submerge 4 to 5 chilled croquetas in the milk mixture to thoroughly coat, then transfer immediately to the crackers, making sure the croquetas are coated in the crumbs. Return to the sheet pan and repeat with the remaining croquetas. Freeze again until firm but not frozen, 15 to 30 minutes. Don't freeze for longer than 30 minutes as they may burst in the hot oil.
• Towards the end of the chilling time, fill a small Dutch oven or heavy saucepan with oil to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 350 degrees. If you don't have a thermometer, use a croqueta as a test piece: Carefully drop in 1 croqueta. If it immediately begins to fry and brown, the oil is ready. Carefully add 2 to 3 croquetas and fry, turning if needed to evenly cook, until golden brown,1 1/2 to 2 1/2 minutes. Transfer to a plate lined with paper towels and let rest for 1 to 2 minutes before serving. Repeat with the remaining croquetas, working in batches and adjusting the heat to maintain the oil temperature. Serve immediately with lime wedges, hot sauce and saltine crackers.

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

HAM CROQUETTES WITH CHEESE SAUCE

Steps:

• Make the croquettes:.
• Melt butter or margarine with curry powder; stir in flour. Add milk all at once, cook and stir till bubbly. Cook and stir 2 minutes more Remove from heat. Stir in onion and mustard. Add ground ham and mix well. Cover and chill thoroughly, about one hour. With wet hands shape mixture into 10 balls Roll in bread crumbs and shape each ball into a cone. Dip into mixture of egg and water, roll again in crumbs. Fry a few at a time in hot fat/oil for 2-2 1/2 minutes or till golden brown. Drain and keep warm.
• Make the sauce:
• In a small saucepan melt the butter/margarine and stir in the flour, salt & pepper. Add the milk all at once and cook till thickened and bubbly. Cook and stir 2 minutes more. Add the cheeses; heat and stir till melted.

HAM AND RICE CROQUETTES

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

GOLDEN HAM CROQUETTES

Steps:

• In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly. , With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs. , Heat oil in an electric skillet or a deep-fat fryer to 375°. Fry croquettes, a few at a time, until golden brown, 2 to 2-1/2 minutes. Drain on paper towels; keep warm. , For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.