Croquettes with aioli
5
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A far cry from those potato croquettes you were served for school dinners, these spuds are jazzed up with a Spanish-inspired garlic dip
Ingredients
Potatoes, Raw
1200 g
Premium ham
50 g
Spring Onions
2 medium
Parmesan Cheese
20 g
Plain White Flour
2 tablespoon(s), level
Egg, whole, raw
1 medium, raw
Breadcrumbs, dried
70 g, wholegrain
Calorie controlled cooking spray
4 spray(s)
Lemon
1 medium
0% fat natural Greek yogurt
70 g
Reduced Fat Mayonnaise
1 tablespoon(s)
Garlic
1 clove(s)
Instructions
1
Put the potatoes in a pan of cold water and bring to the boil. Cook for 15 minutes until tender. Drain then return to the pan over a low heat for 1 minute to remove excess moisture. Mash well and transfer to a large bowl. Leave to cool slightly.
2
Add the ham, spring onions and Parmesan to the mash, season, and stir to combine. Using your hands, mould the potato mixture into 16 croquettes.
3
Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a large baking sheet with baking paper. Put the flour on a plate. Beat the egg in a small bowl and put the breadcrumbs in another bowl.
4
Roll one of the croquettes in the flour, gently shaking off any excess, then dip it into the egg and roll in the breadcrumbs. Put on the prepared tray then repeat with the remaining croquettes. Lightly mist them with cooking spray and bake for 25 minutes, or until golden, turning once.
5
To make the aïoli, combine the yogurt, mayonnaise and garlic in a small bowl and season to taste. Serve the croquettes with the aïoli and lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.