Breakfast/Brunch Main Dish Snack

Croquetas De Jamon y Espinacas (Ham and Spinach Croquettes)

  • 1 Review
  • Potato Type: Russet
    Cuisine: AsianLatin / Hispanic
  • Serves: Serves 6-8
    Prep Method: BakedFried
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Description

Recipe by: Chef Glenda Barretto

Heirloom Recipe Collection. These are treasured family recipes that have been handed down from generation to generation. Tried and tested recipes whose rich, comforting flavors not only please the palate but warm the heart and soothe the soul. Be ready to be introduced to familiar but unusual dishes crafted with different kinds of fresh table stock potatoes and be surprised that there is a whole potato wonderland out there just waiting to be discovered. There’s such a wide selection of potatoes now, especially with the introduction of U.S. varieties in recent years, which can practically go into any Filipino dish, heirloom dishes included. Read on!

Ingredients

FOR THE CRUST:

  • 500 grams U.S. Russet Potato
  • 1/4 tsp. salt
  • 3 Tbsp. grated Parmesan cheese
  • 3 Tbsp. flour
  • 1 egg yolk

BECHAMEL SAUCE

  • 60 grams butter
  • 6 Tbsp. all-purpose flour
  • 1/2  cup fresh milk
  • 1/2 cup all-purpose cream
  • pepper to taste

FILLING:

  • 2 Tbsp. butter
  • 30 grams chopped onion
  • 10 grams minced garlic
  • 100 grams Prosciutto or Serrano ham, chopped coarsely
  • 40 grams spinach, finely chopped
  • 1/4 tsp. nutmeg

TO ASSEMBLE:

  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups bread crumbs

Preparation

FOR THE CRUST:
1. Scrub the potatoes, wrap in foil and bake in a pre-heated 350°F oven for about 45 minutes or until cooked.
2. Peel off skin and mash the potatoes using a potato ricer.
3. Put mashed potatoes in a bowl, and add salt, Parmesan cheese, flour and egg yolk. Mix well, and set aside.
4. Divide mashed potato mixture into 30 equal portions.

BECHAMEL SAUCE
1. Melt the butter in a saucepan.
2. Stir in flour and cook, stirring constantly, until the flour is cooked,  about 2 minutes.
3. Add the fresh milk continuing to stir as the sauce thickens.
4. Add the cream and pepper. Do not add salt, as the ham is already naturally salty.

FILLING:

1. Heat the butter in a sauce pan and sauté the onion and garlic until translucent.
2. Add the ham and sauté for about one minute.
3. Add spinach, nutmeg and the prepared béchamel sauce. Lower heat and continue to cook, stirring for about 2 minutes more. Remove from heat and let cool.
4. Divide the filling mixture into 30 equal portions and chill.

TO ASSEMBLE:

1. Using wet hands, roll potato mixture into oval croquettes. Press the center of the croquette to encase the filling.
2. Dredge each croquette in flour, then dip in beaten egg, and coat with breadcrumbs. Arrange on a tray.
3. Pour oil into saucepan, making sure it is 1-inch high up the sides, and heat to 330°. Fry a few croquettes at a time until croquettes turn golden brown. Transfer croquettes to a wire rack set over a baking sheet, and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges on the side.

1 Review

Rizia Digo 10 months ago

My kids love potato snack. I have tried tried cooking Croquetas but with out the bechamel sauce. I am looking forward...Read Full Review

Rizia Digo 10 months ago

My kids love potato snack. I have tried tried cooking Croquetas but with out the bechamel sauce. I am looking forward to cooking this wonderful recipe that spark an idea to me. I think adding 2 tbsp on cornstarch to the flour will make the potato crunchier and adding 2 - 3 basil leaves will make it even more healthier and tastier. Thank you for this recipe!

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