Ham Croquettes with Sautéed Pineapple
- 45 min (+ 2 hours refrigeration)
- 3 h
- 90 mL (6 tbsp) Dairyland or Neilson or Baxter unsalted butter
- 75 mL (1/3 cup) flour
- 250 mL (1 cup) Dairyland or Neilson or Baxter milk
- 750 mL (3 cups) cooked ham, chopped finely
- 2 eggs, yolks beaten and whites reserved
- 100 g (1 ½ cup) Armstrong Old Cheddar cheese, grated
- 60 mL (1/4 cup) flat parsley, chopped
- 4 green onions, sliced
- Pinch ground cloves
- Sufficient quantity fine bread crumbs
- Sufficient quantity vegetable oil
- 1/2 pineapple, peeled, core removed and diced
- In a saucepan, melt 45 mL (3 tbsp) of butter, add the flour and cook over medium heat, stirring for 2 minutes. Add the milk and bring to a boil while stirring.
- Reduce the heat and simmer for 3 minutes, continuing to stir. Transfer to a bowl and set aside at room temperature.
- When the mixture has cooled, add the ham, egg yolks, cheddar, parsley, green onions and ground cloves. Mix well. Spread the mixture on a baking sheet, cover with plastic and refrigerate 2 hours.
- In a small bowl, whisk the egg whites with a fork. Place the bread crumbs in another bowl. Remove the ham mixture from the refrigerator and shape into small croquettes, using about 10 mL (2 tsp) for each one. Dip in the beaten egg white, then in the crumbs, and set them aside on a plate.
- In a large deep skillet, pour oil 5 cm (2 in) deep and heat to 180°C (350°F).
- Fry the croquettes several at a time for about 1 minute on each side, or until golden. Drain on paper towels and keep warm in a heated oven.
- Sauté the pineapple in the remaining 45 mL (3 tbsp) of butter and serve with the croquettes.
* Once fried, the croquettes can be frozen directly on a baking sheet, and then stored in a hermetic plastic bag.