Split pea and ham croquettes

Split pea and ham croquettes



Earlier in the week we had a classic London dish for dinner of slow cooked ham joint with yellow split peas )peas pudding), served with runner beans and chopped Italian tinned tomatoes.

 We had some left over so thought I would make some peas pudding, cooked onion and baked ham Croquettes.

 To start with either chop the whole cooked onions that were baked with the split peas or fry off some onions and chop into small pieces which we will add to the croquette mix.


Add the leftover cooked spilt peas and crumble into the mixture, season well with salt and pepper.

 Chop some of the leftover ham into bite sizes pieces, add all the ingredients together and form into small balls with your hands. 

 As they are already cooked you won't need any binding agent, they are moist and starchy enough.
Add smoked spicy paprika (Pimienton) if you have some available but this is not essential, although it does add that authentic mediterranean flavour.
Form into balls with the palms of your hands and set aside while you make the coating. Its a good idea to wear latex gloves to make these by the way.

 For the coating you will some flour, I used rice flour but plain flour, potato flour or cornflour is fine. Next you will need a been egg, adding a tiny dash of water makes it easier to beat I find. 

 Lastly you will need breadcrumbs. You can either make your own (see link) or use a packet mix if available. Japanese Panko breadcrumbs are particularly nice but as this is a recycled dish use what you have available.

 Roll the split pea mixture balls in the flour, the egg and the breadcrumbs in that order until you have a nice even coating. makes sure the flour and egg cover the entire surface or the breadcrumbs won't stick.

 You can now freeze these for use at another time or leave them in the fridge if they are to be used in the next couple of days.

 1. Roll in flour
2. Roll in egg
3. Coat in Breadcrums



All that is left to do now is to shallow fry the croquettes over a medium heat until they are  golden brown and cooked through. 

 If you cook then over too high a heat they will be too dark on the outside and not thoroughly cooked in the centre, as you have added cooked ham  it is important that they are cooked through.

 You could also make these with chicken or lamb and of course the same would apply.

 Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 

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