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Recipe Summary

prep:
20 mins
chill:
30 mins
cook:
15 mins
Servings:
8
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Ingredients

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Directions

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  • Heat 2 teaspoons oil in small saucepan. Add onion, carrot and potato; sauté for 5 minutes or until slightly softened. Add broth; cover and cook 5 minutes.

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  • Meanwhile, whisk together the flour, milk, parsley and salt in small bowl. Whisk flour mixture and 1/4 cup of the bread crumbs into the vegetable mixture in the saucepan. Cook for 2 minutes, whisking occasionally; the mixture will be thick. Remove from heat. Stir in ham and cheese. Refrigerate until cool to touch and scoopable in texture, about 30 minutes.

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  • Whisk eggs in small bowl. Spread remaining bread crumbs in shallow dish. Using measuring tablespoon, scoop filling into 1-inch balls, rolling between hands coated with nonstick cooking spray. Dip croquettes into egg, then in bread crumbs to coat.

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  • Heat frying oil in 8-inch skillet over medium-high heat. Working in batches, fry about 3 minutes per batch or until golden all around outside. Serve hot.

Nutrition Facts

357 calories; total fat 23g; saturated fat 4g; cholesterol 63mg; sodium 777mg; carbohydrates 24g; fiber 2g; protein 14g.
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Reviews

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