RECIPE FOR HAM CROQUETTES RECIPES

Steps:

• In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly. , With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs. , Heat oil in an electric skillet or a deep-fat fryer to 375°. Fry croquettes, a few at a time, until golden brown, 2 to 2-1/2 minutes. Drain on paper towels; keep warm. , For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes.

Steps:

• Heat milk in the microwave.
• In a small saucepan, melt butter.
• Stir in flour to make a paste cook for 3 minutes while continually stirring.
• Then gradually mix in hot milk.
• Bring to a boil, lower the heat and simmer for 5 minutes.
• Add salt and pepper to taste.
• Then pour into a bowl to cool.
• Place all remaining filling ingredients into a food processor and pulse until smooth.
• Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
• Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
• Form paste into small logs (like large sausages).
• Then coat with crumb topping. Roll your logs into flour.
• Then dip in egg/milk mixture.
• Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
• Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
• Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
• You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
• You know you've done well if the filling is separated from the coating after frying.