Croquettes with saffron aioli
1026 g, (Buy 6x190g) peeled, coarsley chopped
97% fat-free deli sliced ham
50 g, finely chopped
2 individual, finely chopped
shaved parmesan cheese
¼ cup(s), (20g)
70 g, (2/3 cup)
99% fat-free plain natural yoghurt
60 g, (1/4 cup)
light whole egg mayonnaise
½ clove(s), crushed
1 medium, wedges, to serve
1 x 3 second spray(s)
- Boil potatoes in a large saucepan of water for 15 minutes or until tender. Drain well. Return to pan over low heat. Stir for 1 minute to remove excess moisture. Mash well. Transfer to a large bowl. Stand until warm.
- Add ham, shallot and parmesan. Season. Shape into sixteen 6cm-8cm-long sausage shapes.
- Preheat oven to 180°C. Line a large baking tray with baking paper. Spread flour over a large plate. Beat egg in a shallow bowl. Place breadcrumbs in a shallow bowl. Working with 1 at a time, roll croquettes in flour and shake off any excess. Dip into egg then roll in breadcrumbs. Place on prepared tray. Lightly spray with oil. Bake for 25 minutes or until light golden, turning once halfway through.
- Meanwhile, place saffron and 1 tablespoon of warm water in a small bowl. Stand for 10 minutes to infuse. Add yoghurt, mayonnaise and garlic. Stir until well combined. Season. Serve croquettes with aioli and lemon wedges.