Ham Croquettes with Cheese and Jalapeño

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Ham Croquettes with Cheese and Jalapeño

Prep Time: minutes
Cook Time: minutes
Yields: Croquettes
Difficulty:

Ingredients

  • For the Quick Aioli Sauce
  • 1 cup Mayonnaise
  • Juice of 1 lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons hot sauce
  • salt and pepper to taste
  • For the Croquettes
  • 1 tablespoon olive oil
  • 1/3 cup onion diced fine
  • 1 jalapeño or serrano pepper seeded and minced
  • 2 cups mashed potatoes
  • 1 cup ham previously baked and finely chopped
  • 1 cup muenster or jack cheese shredded
  • 1/4 cup seasoned panko breadcrumbs plus more for breading croquettes
  • 1 large egg lightly beaten
  • You Will Also Need
  • 2 more large eggs beaten
  • 2 or more cups seasoned panko breadcrumbs
  • 1 1/2 cups canola or vegetable oil for frying
  • cilantro finely chopped
  • lemon wedges for garnish
Difficulty:
The best leftovers you will have! Leftover, smoky ham with mashed potatoes, jalapeño and cheese are what makes these ham croquettes worth a second helping!

What do I enjoy most about preparing ham for Easter? The leftover ham! Besides sandwiches or soup, I love ham croquettes! Enjoy the ham croquettes as a snack, appetizer or as a light meal with a salad. Essentially what you have is a potato cake. Prepare them ahead of time and store in the freezer. Bake in a preheated oven and you have a delicious meal anytime.  This is not only a great use for leftover ham, but for leftover mashed potatoes.  How about a chicken dinner croquette? Mix in some previously roasted shredded chicken with some peas and carrots. Delicious!

Directions

  1. Whisk together all of the ingredients for the quick aioli. Taste for salt. Cover and chill until ready to serve.
  2. Add 1 tablespoon of olive oil to saute pan and heat to medium. Add the onions and jalapeño. Season lightly with salt and pepper and saute for 3 minutes. Remove from heat and let cool.
  3. In a large bowl, add the potatoes, ham, cheese and breadcrumbs. Stir well to combine. Mix in the eggs and cooled onions and jalapeño.
  4. Line a tray or large plate with wax paper. Take about 1/4 cup size of potato mixture and form into an egg shaped patty. Place onto lined plate or tray. Cover and chill for 1-2 hours.
  5. When ready, preheat oil in skillet to medium for 5-7 minutes. Preheat oven to 350ºF.
  6. While oil heats, place 1 or 2 croquettes in egg wash and turn using a spoon to coat both sides. Then use a fork to pick it up and let excess egg fall back into bowl. Transfer to bowl with breadcrumbs and gently turn to coat all sides.
  7. Place breaded croquettes onto a plate and let them sit for a few minutes while you preheat the oven to 350ºF. Fry for 2 minutes per side and then transfer all of them to a baking sheet and bake for 10 minutes in preheated oven.
  8. Remove from oven and let sit for 5 minutes before serving. Serve with sauce. Garnish with cilantro and lemon wedges. Remove from oven and let sit for 5 minutes before serving. Serve with sauce. Garnish with cilantro and lemon wedges.

Chef Notes


A potato-based croquette is a delicious dish that can be prepared in a variety of ways! Get creative and add in some fire-roasted green chile with your favorite extra sharp cheddar and bacon.

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Votes: 2
Rating: 5
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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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