Ham Croquettes are a great way to use up left-over ham. I like them so much we usually have a larger than needed piece of ham to bake or boil so that left-overs are guaranteed! They also freeze very well; the ones in the ‘photo have come out of the freezer. I like to eat Ham Croquettes with warm tomato salsa and crispy fried potatoes. The soft centred croquettes and the crisp potato are a nice contrast and the tomato salsa with chilli adds a bit of a kick.

Ready for the pan

For the Ham Croquettes:
350g Cooked ham
1 x Onion
2 x slices of bread made into breadcrumbs
1 x Garlic clove
1 x Egg
2tsps Mustard
Small handfull chopped parsley
Flour for dusting
Pepper

Get the food processor out. Briefly blitz the ham which you’ll have already cut into cubes, you don’t want big chunks left nor do you want it too fine. Put into a mixing bowl. Now blitz the peeled and chopped onion, the parsley and the clove of garlic all together. Again no big chunks but not a paste. Add this to the ham together with the egg, the mustard and the breadcrumbs and mix thoroughly. Wet your hands (help stops the mixture sticking to you) and form into patties. OK, ham croquettes are often cylindrical but I find the pattie shape easier with this mix. Dust with flour and either put in the freezer for another day or chill in the fridge so that they firm up before cooking from fresh. To cook simply fry until nicely browned on each side.

For the Tomato Salsa:
1 x tin of chopped tomatoes
1tbs Tomato puree
1/2 Onion
1/2 Celery stalk
1 or 2 green chillies
Olive oil

Sweat the finely chopped onion, chopped chillies and chopped celery in the olive oil with a pinch of salt for 3 or 4 minutes (the salt encourages the release of water from the onion and celery therefore reducing the risk of burning). Add the tomatoes and tomato puree and simmer until reduced to a nice consistency.