Edam cheese and Jamon croquettes with chipotle mayonnaise
As seen on Paddock to Plate Season 2 or on my YouTube channel for a step-by-step guide
15 minutes prep.
5 minutes cooking
- 500gm floury potatoes, such as Sebago, King Edward or russet Burbank, peeled and cut into even pieces
- 25gm butter, diced
- 1 leek, white and pale green parts, finely diced
- 1 tbsp thyme leaves
- 1 tsp firmly packed oregano, finely chopped
- 2 tbsp creme fraîche
- 80gm jamon Iberico, finely diced
- 2 litres vegetable oil, for deep-frying
- 150gm (1 cup) plain flour
- 2 eggs, lightly whisked
- 150gm panko crumbs (see note)
- Salt and pepper
- 50gm butter, diced
- 50gm (1/3 cup) plain flour
- 500ml (2 cups) milk
- 200gm Alexandrina Edam, coarsely grated
- 1 cup homemade mayonnaise (or use a good quality store bought variety)
- 1½ teaspoons finely chopped chipotle chillies, finely (see note)
- Combine the potatoes and enough cold salted water to cover generously in a large saucepan, bring to the boil and cook until tender when a skewer is inserted (15-20 minutes).
- Drain, return the potatoes to pan, mash with a masher or pass through a ricer and keep warm.
- 2 Meanwhile, melt the butter in a saucepan over medium heat, add the leek and sauté until starting to soften (4-5 minutes).
- Add the thyme and oregano, sauté for another minute, then set aside.
- To make the béchamel, melt the butter in a saucepan over medium heat, then when foaming, add the flour and stir continuously with a wooden spoon or whisk until sandy textured and golden (2-3 minutes).
- Gradually add the milk, whisking continuously until smooth before adding more, then whisk continuously until thickened and mixture comes to the boil (8-10 minutes). Whisk in edam cheese to combine, then season to taste with sea salt and freshly ground black pepper.
- Add to the mashed potato, then add the leeks and stir in crème fraiche and jamon and adjust seasoning to taste. Spoon into a piping bag fitted with a 2cm plain nozzle.
- Lay a 40cm long piece of plastic wrap on a work surface and pipe croquette mixture along the middle to form a 25-30cm length about 2.5cm in diameter, then carefully roll up in the plastic wrap to form a cylinder.
- Tie a knot in each end of the plastic wrap, place on a tray and freeze until quite firm (30-40 minutes
- Meanwhile, make the chipotle mayonnaise by mixing the ingredients in a bowl to combine, season to taste and set aside until ready to serve.
- Heat the oil to 170°c.
- In a large heavy-based deep-sided frying pan or deep saucepan. Unwrap croquette from the plastic wrap and cut into 6cm lengths.
- Place the flour, egg and panko crumbs in separate bowls, then dip each croquette in flour, then egg, then crumbs, shaking off excess in between, and place in a single layer on a tray. Fry croquettes in batches, being careful not to overcrowd the pan, turning occasionally until golden brown (3-4 minutes, be careful as the hot oil may spit).
- Drain on paper towel for 1 minute, then serve hot with chipotle mayonnaise