Serrano Ham & Onion Croquettes

Method

1. Peel and chop the potatoes into chunks, then boil in salted water for 15 minutes or until tender. Drain well and mash.
2. Wash and trim the spring onions, finely chop and add to the mashed potato.
3. Finely chop the ham, grate the cheese and stir into the potato mix.
4. Season with some black pepper and mix well.
5. Divide the mixture into 12 balls – about 60g or 3 tablespoon’s worth – each.
6. Flatten slightly into small sausage shapes.
7. Into a low bowl, add bread crumbs, salt, pepper and seasoning. Mix through.
8. Crack the eggs in a separate bowl and whisk well.
9. To a third bowl, add flour and a pinch of salt. Mix through.
10. For each of your mashed potato croquettes, dip them first into the flour, then the egg and then the bread crumbs.
11. Allow to chill in the fridge for 15 minutes.
12. Heat oil in a frying pan and sauté the croquettes for about 10 minutes – turning as you cook – until golden brown.
13. If cooking in batches, keep them warm in the oven while you cook the rest.
14. Serve immediately, alongside the salsa and with thin lime wedges.