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
Mumma, what's for supper? 