Not Everything Has to be a Salad to be Light!

Learn how to do Not Everything Has to be a Salad to be Light! for your friends and family. this revenue from Not Everything Has to be a Salad to be Light! it is delicious

Make Not Everything Has to be a Salad to be Light!

I try to present recipes this time of year that are lighter in fare with so many of us experiencing Summer's heat. But no wants to live on salads and seafood alone lol. Poultry and Pork are always a good go to for a lighter dishes and of course, much more affordable than many seafood choices. This recipe is somewhere in between....Light and flavorful with a crispy outer shell, and a creamy savory interior. Served up with a chilled tossed salad and Iced tea....delicious!

Duo of Croquettes

Serves 6

Total time:  60 minutes

Ingredients

Croquette Base

1 onion, finely chopped

4 tbsp of butter

2 tbsp of flour

1 cup of milk

1 egg, beaten

1 tbsp of parsley, chopped

1 pinch of salt

3 oz of redcurrant jelly

Ham and Pea

4 oz of ham, chopped

4 oz of peas, defrosted

1 tsp fresh mint, chopped

Cheddar and Sweetcorn

2 oz of cheddar, grated

4 oz of sweetcorn

For the Coating

2 eggs, beaten

2 tbsp of plain flour

1/2 cup of breadcrumbs

2 cups of vegetable oil, for frying

Preparation

Croquette Base

In a heavy-based pan, fry the onion in the butter for 3-4 minutes without coloring. Add the flour and mix well.

Add the milk and salt and continue to mix. Bring to the boil and heat until the sauce thickens. Remove from the heat, allow to cool slightly then slowly whisk in the beaten egg until incorporated.  (pour in slowly, whisk quickly)

Divide the sauce between 2 large bowls. Add the ham, peas and mint into one, the cheddar, sweetcorn and parsley into the other.

Cover each bowl and store in the fridge until cold and set (thickened).

Using floured hands, divide the mix and shape into barrel-shaped croquettes (2 in long). Keep on a floured plate, ensuring the 2 types of croquettes are kept separate so your guests know which are which.

Set a deep fat fryer to 356°F (alternatively, fill a pan up to halfway with oil and heat until a candy thermometer reads 356°F).

Gently roll the barrels in the flour. Then dip into the beaten egg mix, followed by the breadcrumbs, until the croquettes are well coated.

Fry the croquettes in the oil for 2-3 minutes until golden brown and crispy.  Drain the croquettes on kitchen towel to absorb any excess oil. 

Plating/Presentation

Serve with some redcurrant jelly or red pepper jelly for dipping.  As I had mentioned earlier, a chilled, crisp green salad would be delicious as well as home made coleslaw...and don't forget the ice cold iced tea!

Share this recipe from Not Everything Has to be a Salad to be Light! with your friends and groups