Ingredients

Scale

The magic of these baked ham and cheese croquettes lies in the quality and balance of the ingredients. Here’s what you’ll need to create these crispy, cheesy delights:

For the Croquettes:

2 cups Cooked and Mashed Potatoes: Cold, leftover mashed potatoes work best as they are firmer and easier to shape. Ensure they are smooth and free of large lumps. You can use homemade mashed potatoes or good-quality store-bought mashed potatoes.
1 cup Cooked Ham, finely diced: Leftover ham from a roasted ham, spiral ham, or even deli ham (good quality) will work. Finely dicing the ham ensures it distributes evenly throughout the croquettes.
1 cup Shredded Cheese: A combination of cheeses is recommended for a richer flavor. Good options include:
- Cheddar Cheese: Provides a classic, sharp cheddar flavor.
- Monterey Jack Cheese: Melts beautifully and adds a creamy texture.
- Mozzarella Cheese: Contributes to the cheesy stretch and mild flavor.
- Gruyere Cheese: Offers a nutty and slightly sweet flavor for a more sophisticated touch.
- Provolone Cheese: Provides a mild, slightly tangy flavor and good melting properties.
- Feel free to use a pre-shredded cheese blend or create your own combination.
1/4 cup All-Purpose Flour: Helps to bind the ingredients together and absorb excess moisture, creating a firmer croquette filling.
1 Large Egg, lightly beaten: Acts as a binder and adds richness to the croquette mixture.
2 tablespoons Chopped Fresh Parsley (optional): Adds a touch of freshness and color to the croquettes. You can substitute with other fresh herbs like chives or thyme.
1/2 teaspoon Salt: Enhances the flavors of the other ingredients. Adjust to taste, especially if your ham is already salty.
1/4 teaspoon Black Pepper: Adds a subtle spice and depth of flavor.
Pinch of Nutmeg (optional): A hint of nutmeg complements the potato and cheese flavors beautifully.
Vegetable Oil or Cooking Spray: For greasing the baking sheet.

For the Breadcrumb Coating:

1 cup All-Purpose Flour: Used for the first coating layer, helping the egg wash adhere better.
2 Large Eggs, lightly beaten: The egg wash helps the breadcrumbs stick to the croquettes and creates a golden-brown crust.
2 cups Panko Breadcrumbs: Panko breadcrumbs are larger and coarser than regular breadcrumbs, resulting in a crispier and lighter coating. If you don’t have panko, you can use regular breadcrumbs, but panko is highly recommended for the best texture.
1 teaspoon Paprika: Adds color and a subtle smoky flavor to the breadcrumb coating.
1/2 teaspoon Garlic Powder: Enhances the savory flavor of the coating.
1/4 teaspoon Salt: Seasons the breadcrumb coating.
1/4 teaspoon Black Pepper: Adds a touch of spice to the coating.
Optional additions to breadcrumb coating: Dried herbs like Italian seasoning, dried parsley, or grated Parmesan cheese can be added to the breadcrumb mixture for extra flavor.

Ingredient Notes:

Mashed Potatoes: If your mashed potatoes are very dry, you might need to add a tablespoon or two of milk or cream to make them slightly creamier for easier shaping. If they are too wet, add a little extra flour.
Ham: Consider using smoked ham for a deeper flavor profile. You can also use other cooked meats like shredded chicken or turkey instead of ham.
Cheese: Experiment with different cheese combinations to find your favorite flavor profile. Spicy cheeses like pepper jack or a blend of cheddar and jalapeno jack can add a kick.
Breadcrumbs: For a gluten-free option, use gluten-free breadcrumbs or finely ground almond flour for the coating.

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Instructions

Creating these baked ham and cheese croquettes is easier than you might think! Follow these step-by-step instructions to achieve crispy, cheesy perfection:

Part 1: Preparing the Croquette Filling

Combine the Base Ingredients: In a large mixing bowl, combine the cold mashed potatoes, diced ham, and shredded cheese. Use your hands or a sturdy spoon to mix everything together until well combined. Ensure the ham and cheese are evenly distributed throughout the mashed potatoes.
Add Binders and Seasonings: Sprinkle the flour over the potato mixture and add the lightly beaten egg, chopped parsley (if using), salt, pepper, and nutmeg (if using). Mix again until everything is thoroughly incorporated and the mixture is well combined and slightly sticky but holds its shape. The flour and egg will help bind the mixture together and prevent the croquettes from falling apart.
Chill the Mixture (Important!): Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 2 hours. Chilling the mixture is crucial as it firms up the mashed potatoes, making it much easier to shape the croquettes. This step is key to preventing sticky, difficult-to-handle croquettes.

Part 2: Shaping and Coating the Croquettes

Prepare the Coating Station: Set up three shallow dishes or plates for the breading process.
- Dish 1: Flour: Place the 1 cup of all-purpose flour in the first dish.
- Dish 2: Egg Wash: In the second dish, lightly beat the 2 large eggs.
- Dish 3: Breadcrumbs: In the third dish, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the breadcrumbs.
Shape the Croquettes: Line a baking sheet with parchment paper and lightly grease it with vegetable oil or cooking spray. Remove the chilled potato mixture from the refrigerator. Using a tablespoon or a small cookie scoop, scoop out portions of the mixture and shape them into small cylinders, oval shapes, or balls – about 2-3 inches in length or diameter. Place the shaped croquettes on the prepared baking sheet. You can use slightly damp hands to prevent the mixture from sticking to your fingers and to create smoother shapes.
Bread the Croquettes: Working one croquette at a time, follow this three-step breading process:
- Flour Coating: Gently roll the croquette in the flour, ensuring it is lightly and evenly coated on all sides. Shake off any excess flour.
- Egg Wash: Dip the floured croquette into the egg wash, making sure it is fully coated with egg. Let any excess egg drip back into the dish.
- Breadcrumb Coating: Dredge the egg-washed croquette in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well and completely coat the croquette. Place the breaded croquette back on the prepared baking sheet.
Repeat Breading: Repeat the breading process for all the remaining croquettes until they are all shaped and coated.

Part 3: Baking to Golden Crispiness

Preheat Oven: Preheat your oven to 400°F (200°C).
Bake the Croquettes: Lightly spray the breaded croquettes on the baking sheet with cooking spray. This helps to achieve a more golden-brown and crispy crust. Bake in the preheated oven for 20-25 minutes, or until the croquettes are golden brown and heated through. Flip the croquettes halfway through baking (around 10-12 minutes) to ensure even browning on all sides.
Check for Doneness: The croquettes are done when they are golden brown, crispy on the outside, and heated through. You can gently insert a toothpick into the center of a croquette to check if it’s warm throughout.
Cool Slightly and Serve: Remove the baked ham and cheese croquettes from the oven and let them cool slightly on the baking sheet for a few minutes before serving. This allows them to firm up a bit more and makes them easier to handle.

Congratulations! You have successfully baked delicious, golden-brown ham and cheese croquettes! Serve them warm with your favorite dipping sauces and enjoy the crispy, cheesy goodness.

Nutrition

Serving Size: one normal portion
Calories: 250
Fat: 14 grams
Protein: 10 grams