Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  25 minutes

British | Side Dish

Ingredients

• 6 Spring Onions
• 100g pack Sonetta Serrano Ham
• 80g British Mature Cheddar Cheese
• 4 slices White Bread
• 2 Large Eggs
• 800g Red Potatoes
• 40g The Pantry Plain Flour
• Sea Salt & Black Pepper
• Sunflower Oil to fry

For the Pesto

• 50g Pine nuts  
• 80g Basil
• 20g Parsley
• 50g Parmesan  
• 150ml Olive oil  
• 2 Garlic cloves  
• Pinch of salt

Method

• Peel and chop the potatoes into chunks, then boil in some salted water for 15 minutes until tender – drain well and mash.
• Wash and trim the spring onions, finely chop and add to the mashed potato.
• Finely chop the ham, grate the cheese and stir into the potato mix.
• Season with some black pepper and mix well.
• Divide the mixture into 12 balls – about 60g each.
• Flatten slightly to make a sausage shape.
• Make some breadcrumbs in a food processor.
• Crack the eggs in a bowl and whisk well.
• Dip them first into the flour, then the egg and then the breadcrumbs.
• Allow to chill in the fridge for 15 minutes.
• Heat some oil in a frying pan and sauté the croquettes for about 10 minutes – turning as you cook – until golden brown.
• If cooking in batches, keep them warm in the oven while you cook the rest.

For the Pesto

• Toast the pine nuts in a dry frying pan for 3-4 minutes until golden.
• Add all the ingredients into a blender or pestle and mortar and blitz till combined.
• Season to taste.