Did you have a great holiday? Is your belly still filled with all of that delicious holiday food? What do you usually do with your leftover holiday foods like ham? Maybe some of you freeze your leftover ham like us. Today, I want to share a good potato croquette recipe using your leftover ham. You will get great flavor and texture from the crispy breadcrumbs and soft mashed potatoes on the inside, along with the ham and other vegetables. To make it a little less greasy, I baked them instead of deep frying them. They were still very tasty. Try them someday.
Yield: 8 Croquettes
Short Korean Lesson
- SuGeon (수건) = Towel
- SuYeong (수영) = Swimming
- 3 Cups Potato (1 lb)
- 2 Cups Water
- ½ tsp Salt
- ½ Cup Onion
- ¼ Cup Ham
- ¼ Cup Sweet Corns
- 2 Tbsp Frozen Baby Peas
- 2 Tbsp Carrot
- ½ tsp Cooking Oil
- 1 Tbsp Mayonnaise
- ¼ tsp Salt
- ⅔ tsp Sugar
- ⅛ tsp Black Pepper
- 1 Cup Bread Crumbs
- 1 Egg
- ¼ Cup Flour
- Cooking Spray
Obtain about 3 cups of potato (1 lb). Peel off the skin and cut them into ½-inch cubes.
Put 2 cups of water, the potato, and ½ tsp of salt in a pot. Once it starts to boil, cook for about 10 minutes on medium-high.
Obtain some leftover ham. You can use other kinds of meat such as spam, sausage, hotdog, etc.
Obtain ¼ cup of drained sweet corn and 2 Tbsp of frozen baby peas. Cut ½ cup worth of an onion, ¼ cup worth of ham, and 2 Tbsp worth of a carrot into the size of the corn kernels and peas.
Fry the onion and carrot with ½ tsp of cooking oil for about 30 seconds on high. If you do not mind raw onion and carrot, you can skip this step.
After the potatoes are done cooking, drain the remaining water and mash the potatoes. It doesn’t have to be a fine texture, just mash them into into little pieces.
Add all the vegetables and ham into the potato. Mix gently.
Add all the seasoning ingredients into the bowl: 1 Tbsp mayonnaise, ¼ tsp salt, ⅔ tsp sugar, and ⅛ tsp black pepper. Mix them all together. Depending on the ham or meat you use, the saltiness and sweetness can be different, so adjust the sugar and salt to your tastes.
Scope a big spoonful of the potato mixture and shape it into a flat round patty.
Put 1 cup of breadcrumbs, 1 beaten egg, and ¼ cup of all purpose flour onto separated flat plates.
Coat a croquette with some flour. Then tap it gently to remove any extra flour.
Dip the flour-covered croquette into the egg mixture. Make sure that your croquette gets egg evenly on the surface. Then coat the croquette with bread crumbs. Press both sides of the croquette gently when you coat it with bread crumbs so that you will get a crispy texture later.
This recipe will make about 8 croquettes. You can deep fry them, but this time, I baked them for health.
Preheat the oven to 400 F. Spray some cooking oil on a baking sheet.
Place 8 croquettes on an oiled baking sheet and spray some more cooking oil on the croquettes.
Bake the croquettes for 20 to 25 minutes, or until both sides of the croquettes become nice golden brown.
They look nice, crispy, and delicious.
You can freeze these croquettes and then bake them later. Serve them when they are still warm. Enjoy!