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SERVES: 12 Croquettes


  • 3-4 Sweetcorn cobs (or 1 tin of sweetcorn if not in season)
  • 4 Potatoes
  • 2 Tbsp Milk
  • 1 Tbsp Butter
  • Salt and freshly ground black pepper
  • 1 Onion
  • 5 Ham slices
  • 1 Tbsp Olive oil
  • Fresh Herbs
  • 1/2 cup Cheese
  • 2 eggs
  • 1 cup Bread crumbs
  • Oil for frying


  1. Peel and wash potatoes, then cut into small pieces.
  2. Bring a pot of salted water to the boil and add the potatoes.
  3. Cook these until soft and drain well. Mash the potatoes with the milk and butter until smooth.
  4. Chop the onion and herbs finely and dice the ham steaks. Fry the onion in the olive oil until soft, then add it to the potato.
  5. Cut the kernels from the corn cobs (or drain the tin). Add this, the herbs, cheese and ham to the potato and mix well. Season with salt and pepper.
  6. Divide the mixture into 12, and using wet hand shape into a sausage shape.
  7. Whisk the egg, then place the egg and bread crumbs in separate shallow dishes. Dip the croquettes in the egg then roll in the bread crumbs to coat.
  8. Pour oil into a frying pan and heat to a medium heat. Cook the croquettes, in batches turning so they are golden brown and crunchy.