This Christmas, it’s easy to get carried away when it comes to the cooking, and many of us are left with enough leftovers to feed a small army!
This year, why not put your leftover food to good use! We caught up with chef Catherine Fulvio. who gave us a delicious and easy recipe for that extra ham you might be left with over the festive period. Perfect for kids and dinner guests alike, give this fab recipe a try!
“A firm favourite with my children – these have meat and veg in them so all the boxes are ticked!” says Catherine.
“It’s also quite a useful recipe for using up leftovers. The beauty of croquettes is that the filling can be changed to suit what’s in the fridge. I often add diced, sautéed chorizo or smoked salmon.
“Sometimes I even make smaller ones to serve as canapés with drinks in summer in the herb garden.”
Catherine Fulvio’s Ham Croquettes With Leek & Paprika Sauce
Ingredients: Croquettes
100g good quality ham diced into small pieces
350g warm mashed potato
A good handful of shredded young spinach
1/2 lemon, zest only
1tbsp chopped chives
2tsp chopped oregano
3tbsp plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
4 tbsp fresh breadcrumbs
3 tbsp sesame seeds
Rapeseed oil for frying
Sauce: Rapeseed oil for frying
1/2 medium leek, finely sliced
2 tsp wholegrain mustard
1/2 tsp sweet paprika
4 tbsp crème fraîche
1 tsp chopped oregano
1tbsp chopped parsley
100ml vegetable stock
Salt & freshly ground black pepper
Method:
To make the croquettes, place the ham, potato, spinach, lemon zest, chives and oregano in a medium-sized bowl and mix together. Divide into 12 portions to shape.
Spoon the seasoned flour out onto a clean plate. Pour the beaten egg into a shallow, wide bowl, and spread the breadcrumbs and sesame seeds out onto a clean plate.
Dampen your hands with cold water and shape the ham-and-potato mixture into croquettes. Dip each one into the egg, roll in breadcrumbs and place on a plate lined with parchment paper. Leave in the fridge for half an hour to set.
To make the sauce, heat some oil in a saucepan over a medium heat, add the leek and sauté for five to six minutes until softened but not browned. Stir in the mustard, paprika, creme fraîche, oregano and parsley. Pour in the stock and simmer to thicken slightly, then season with salt and freshly ground pepper to taste.
To cook the croquettes, heat some oil in a large frying pan over a medium heat. Carefully place the criquettes in the frying pan in batches and fry until golden and crispy and heated through.
To serve, place some wilted chard on a platter, arrange the croquettes on top and spoon over some of the sauce – serve the rest in a small ramekin on the side.
