Name: Brussels sprouts and ham croquettes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram potatoes, peeled, coarsely chopped; 200 gram brussels sprouts, quartered; 100 gram leg ham, finely chopped; 1/3 cup freshly grated parmesan; 1/4 cup finely chopped chives; 1/4 cup plain flour; 2 eggs, lightly whisked; 2 cup packaged dried breadcrumbs; vegetable oil, to shallow-fry; 1 cup mayonnaise; 1 clove garlic, crushed; 2 tablespoon lemon juice; lemon wedges, to serve

Ingredients

500 gram potatoes, peeled, coarsely chopped

200 gram brussels sprouts, quartered

100 gram leg ham, finely chopped

1/3 cup freshly grated parmesan

1/4 cup finely chopped chives

1/4 cup plain flour

2 eggs, lightly whisked

2 cup packaged dried breadcrumbs

vegetable oil, to shallow-fry

1 cup mayonnaise

1 clove garlic, crushed

2 tablespoon lemon juice

lemon wedges, to serve

Method

1.Place potato in a microwave-safe bowl. Cover with plastic food wrap. Microwave on High (100%) for 5 minutes or until tender. Mash until smooth. Season.

2.Cook Brussels sprouts in a medium saucepan of boiling salted water for 3 minutes or until just tender. Drain; refresh under cold water.

3.Add sprouts to potato; mix well. Stir in ham, parmesan and chives. Divide into 12 portions. Shape each into a 7cm log. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Dip croquettes into flour to coat, then into egg, then breadcrumbs. Place on a baking tray lined with baking paper. Cover with plastic food wrap; chill for 30 minutes to firm.

4.Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps without absorbing oil). Shallow-fry, in batches, 4 minutes or until golden brown. Using a slotted spoon, transfer to paper towels. Reheat oil between batches if necessary. Whisk mayonnaise, garlic and juice in a bowl. Serve croquettes with mayo and lemon wedges.

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Ingredients

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