Glazed Gammon & Cheese Croquettes

We turn festive leftovers into a new favourite with Glazed Gammon & Cheese Croquettes, drizzled with Mrs Balls Original Chutney. A quick, flavour-packed recipe perfect for the holiday season!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 30 – 40 minutes
Cooking time: 15 – 20 minutes

Ingredients:

 

For the croquettes: 

  • 500g leftover cooked gammon, chopped
  • 200g cheddar cheese, grated 
  • 2 large potatoes, peeled, boiled, and mashed
  • 1 small onion, finely chopped
  •  1 tsp garlic powder
  • 1 tsp Dijon mustard 
  • ½ tsp paprika
  • Salt and pepper, to taste
  • ¼ cup fresh parsley chopped
  • 1 – 2 eggs, beaten 
  • 1 cup seasoned breadcrumbs 
  • Oil, for frying


For the glaze:

  • ½ cup Mr’s Balls Original Chutney
  • 1 Tbsp honey or maples syrup
  • ½ Tbsp lemon juice & zest 
  • 1 Tbsp Dijon mustard 
  • ¼ tsp chili flakes
  • ½ tsp black pepper, to taste

How To Make Glazed Gammon & Cheese Croquettes

  1. In a large mixing bowl, combine the mashed potato, gammon, cheese, onion, garlic, mustard, paprika, salt, and pepper, then stir in the fresh parsley and mix until well combined. 
  2. Scoop out ¼ cup of the mixture and roll into balls. 
  3. Place into the freezer for 5 minutes to firm up, meanwhile start preparing the glaze, add all ingredients into a saucepan over medium heat and cook for a few minutes until thickened, then remove from the and allow it to cool slightly. 
  4. Heat oil over medium heat, then place each ball into flour, then into the beaten egg and lastly toss in seasoned breadcrumbs, fry the croquettes in batches, occasionally turning them for 2 – 3 minutes per side, until golden brown and crispy. 
  5. Remove from the oil and drain on paper towel. Toss the warm croquettes in the chutney glaze and serve immediately with extra chutney on the side. 
  6. Garnish with freshly chopped herbs & enjoy!


Chefs Tip: Leftover gammon is perfect for this recipe as it adds a savoury depth of flavour. If you don’t have leftover gammon, you can use ham but ensure its finely chopped so it mixes well with the mashed potatoes and cheese.
The mashed potatoes act as a binder, but don’t over-mash them. Leaving some texture ensures the croquettes hold together well without becoming too soft. If the mixture feels too soft, add a little more breadcrumb or a bit of flour to help bind it.
Freezing the croquettes for 5 minutes before frying helps them firm up and hold their shape during cooking. This also prevents them from falling apart in the oil.
If you’re making these croquettes ahead of time, you can freeze them after breading. Fry them directly from the freezer when you’re ready to serve, but just add an extra minute or two to the frying time to ensure they’re cooked through.