Crisp and light croquettes can be served as a side dish or with a salad as a light lunch. Croquettes also make great starters or as part of a tapas platter.

Ingredients

• 600 g (4 medium sized) potatoes, peeled
• 45 ml (3 T) butter
• 45 ml (3 T) milk
• 250 ml (1 C) chopped ham
• 1 x 400 g can Rhodes Quality Processed Peas, drained and rinsed
• 30 ml (2 T) chopped flat leaf parsley
• salt and freshly ground black pepper
• 65 – 125 ml cake flour
• 2 eggs, beaten
• 65 – 125 ml breadcrumbs
• sunflower oil for frying

for serving: lemon wedges

Method

1. Place the potatoes in a large saucepan, with enough cold water to cover.
2. Bring the water to a boil and simmer for 15 minutes or until the potatoes are just cooked.
3. Drain the potatoes in the colander.
4. Return the potatoes to the saucepan and mash well together with the butter and the milk.
5. Add the chopped ham, the Rhodes Quality Processed Peas, the parsley and the salt and pepper and mix all ingredients together well.
6. Using your hands dipped in a little flour to prevent sticking if necessary and shape the mixture into even sized balls.
7. Put the remaining flour, beaten egg and breadcrumbs in three separate bowls.
8. Roll the croquettes first in the flour, then dip into the beaten egg, and finally roll in the bowl of breadcrumbs.
9. Set aside on a sheet of baking paper.
10. Heat the oil in a frying pan and shallow fry the croquettes for 4 – 5 minutes, turning often to get an even golden colour.
11. Drain on kitchen paper to remove excess oil.
12. Serve hot with slices of lemon.