Recipe

Ham & tarragon croquettes

by Alison O’Reilly

Crisp croquettes with a fresh, vibrant pea puree

Pea puree may seem like a side here, but I’ve kept it simple and pure and made it an integral part of the dish. These crispy and light croquettes use delicious Ginger Pig ham hocks and fresh Market peas. Perfect for a summertime snack with friends. 

Ingredients

3 large maris piper potatoes
1 small bunch spring onion, thinly sliced
100g salted butter
150g plain flour
200ml whole milk
250g cooked ham hock, flaked
1 small bunch tarragon, chopped
2 eggs, beaten
100g panko breadcrumbs
250g fresh garden peas, podded
Veg oil, for frying

Method

Peel, boil and mash the potatoes in a potato ricer.

Sweat the spring onions in a pan in 50g butter. Add 2 tbsp flour and stir. Gradually add milk to make a béchamel. Add the ham, tarragon and mashed potato. Leave to cool.

Prepare the breadcrumb mixture: 1 bowl for the remaining flour, 1 bowl for the eggs and another for the panko breadcrumbs.

Boil the peas until tender. Drain, then blitz with a hand blender with the remaining butter. Pass through a sieve to make a fine puree.

When the croquette filling has cooled, shape into rounds and coat them first in the flour, then egg, then breadcrumbs, then deep fry in batches until golden.

Serve with the pea puree.

Recipe: Alison O’Reilly