Brussels sprouts and ham croquettes

Morsels of taste for cocktail parties. Brussels sprouts add an earthy flavour to these ham croquettes.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 12 Item
  • Print


Brussels sprouts and ham croquettes
  • 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


Brussels sprouts and ham croquettes
  • 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.