Potato croquettes are a wonderfully moreish snack. There is a little effort needed when making the mashed potato, but bought cooked ham hock is the cheat's secret to these crispy, laid back canapés. For a vegetarian version, simply leave the ham out, they're still delicious.
What we love about this croquettes recipe is there's no need to fry in oil. Simply dredge the each individual croquette in the well-seasoned, whisked egg mixture and roll in breadcrumbs, then they are baked in the oven until golden brown.
These croquettes are served with an easy dip, made from mayonnaise, soured cream and dijon mustard.
Fuss free and tasty, we think they'd be perfect for a big celebration like the forthcoming King's Coronation. For more Coronation entertaining ideas check out our favourite recipes for a King's Coronation party.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
212
Ingredients
For the croquettes
250g
floury potatoes, peeled and chopped into rough 2cm chunks
75g
cooked pulled ham hock
50g
mature cheddar cheese, grated
3
medium eggs
150g
fresh white breadcrumbs
3Tbsp.
olive oil
For the mustard mayonnaise
150g
mayonnaise
75g
soured cream
1Tbsp.
Dijon mustard
Directions
Step 1For the croquettes, in a large pan (that has a lid), cover the potatoes with cold water. Cover and bring to the boil over high heat. Reduce heat, uncover and simmer for 8-10min, until tender. Drain well and leave to steam dry in the colander for 5min. Empty into a large bowl and mash until smooth. Cool completely.
Step 2Line a small baking tray with baking parchment. Once the mash is cool, stir in the ham hock, cheese, 1 egg and plenty of seasoning. Using damp hands, shape the mixture into 10 small cylinders and arrange on the prepared tray. Chill for 1hr, to firm up.
Step 3Preheat oven to 220°C (200°C fan) mark 7. In a wide, shallow bowl whisk the remaining 2 eggs with plenty of seasoning. In a separate shallow bowl mix the breadcrumbs, oil and plenty of seasoning. Working a couple at a time, dip the croquettes into the egg to coat, followed by the breadcrumbs (shake off any excess). Return to the lined tray.
Step 4Cook in the oven for 30min, or until golden brown. Meanwhile mix all the mustard mayo ingredients with plenty of seasoning. Leave croquettes to cool on the tray for 5min, before serving with the dip.
GET AHEAD
Prepare to end of step 3 up to a day ahead. Make, cover and chill mustard mayo up to 2 days ahead. Complete recipe to serve.
Per croquette (with 1/2tbsp dip):
Calories: 212
Protein: 7g
Fat: 14g
Saturates: 3g
Carbs: 14g
Total sugars: 2g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
