Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Croquettes with saffron aioli by WW

Croquettes with saffron aioli

8
Points®
Total Time
1 hr 10 min
Prep
30 min
Cook
40 min
Serves
4
Difficulty
Easy
These classic French style Croquettes are filled with ham, shallots and parmesan and are baked in the oven. And of course are golden and crispy on the outside.

Ingredients

Potato(es)

1026 g, (Buy 6x190g) peeled, coarsley chopped

97% fat-free deli sliced ham

50 g, finely chopped

Green shallot(s)

2 individual, finely chopped

Shaved parmesan cheese

¼ cup(s), (20g)

Plain flour

2 tbs

Egg(s)

1 medium

Multigrain breadcrumbs

70 g, (2/3 cup)

Dried saffron

⅛ tsp

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Light whole egg mayonnaise

1 tbs

Garlic

½ clove(s), crushed

Lemon(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. Add ham, shallot and parmesan. Season. Shape into sixteen 6cm-8cm-long sausage shapes.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Mixed salad leaves.

You might like

You might like