Ham and Cheese Croquettes… Kind of.

So I mentioned in my last post that I was going to give these little croquettes a whirl using the last hunk of a baked ham.  So good in theory, but in retrospect I probably should have put a little more research time into finding a method that actually worked.

The long and short of it is that mine didn’t work.  They tasted good.  But they didn’t work how they should have and were a far cry from those practically perfect crispy cylinders that oozed with cheese and jamon served in a fabulous little tapas bar in Es Castell in Menorca.  Here are my semi crispy coated melted splodges.If you look really hard, you can see what I was aiming for.  Mental note for next time, make a thicker crust to encase the cheesey ham mixture by egging and flouring a couple of times rather than just breadcrumbing!

Like I say, they were still tasty, when served with a big salad and a few pieces of baguette.  


I am marking this one as… ‘Must try harder next time’ xx


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