plain flour 75g
whole milk 500ml
mature cheddar 75g, grated
cooked ham hock 200g, shredded into chunks
frozen peas 100g, defrosted
flat-leaf parsley a handful, finely chopped
eggs 3, beaten
dried breadcrumbs 150g
groundnut oil for deep frying
English mustard to serve
Melt the butter in a pan and then stir in the flour to make a thick paste. Gradually stir in the milk until you have a smooth sauce. Simmer on the Simmering Plate for 10-15 minutes. Add the cheese and stir until melted, then add the ham, peas and parsley, and season.
Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could make it the day before.) Scoop out large tablespoons of the mix and roll each into small logs, around 5cm long and 2cm thick.
Put the beaten egg on one plate and breadcrumbs on another. Roll the croquettes in the egg then the crumbs. Repeat so you have two layers of egg and breadcrumbs.
Fill a pan no more than 1/3 full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the croquettes in batches for 3-4 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep the cooked croquettes warm in a very low oven). Serve with English mustard.
Recipe from Olive Magazine http://www.olivemagazine.com/recipes/meat-and-poultry/ham-hock-and-pea-croquettes/