Ham and Potato Croquettes

Ingredients:

Croquette Mixture:

• 1 large russet potato, peeled and cut into small dice
• ½ tsp. salt
• 1 large egg
• 1½ cups shredded smoked Cheddar cheese
• 1 cup cooked ham, finely chopped
• 2½ tsp. fresh rosemary, chopped
• 1 tsp. black pepper

Croquette Coating:

• 2 large eggs
• 2 Tbsp. water
• 1½ cups panko breadcrumbs
• ½ cup all-purpose flour

Dipping Sauce:

• 1 garlic clove, minced
• 1 cup mayonnaise
• 2 Tbsp. Dijon mustard
• ½ tsp. black pepper
• ½ cup green onions, sliced
• ½ cup vegetable oil

Directions:

To prepare croquette mixture: In medium saucepot, heat potato, salt and enough cold water to cover to boiling over high heat. Reduce heat to low; simmer 4 minutes or until tender. Drain and rinse potato with cold water; drain and dry well.

In medium bowl, whisk egg; add cheese, ham, rosemary, pepper and potato. Toss to combine; cover and refrigerate 30 minutes.

To prepare croquette coating: In wide, shallow dish, whisk eggs and water; place breadcrumbs in second wide, shallow dish; place flour in third wide, shallow dish.

To prepare dipping sauce: In small bowl, whisk garlic, mayonnaise, mustard and pepper; fold in green onions. Cover and refrigerate until ready to serve. Makes about 1 cup.

Form 2 tablespoons croquette mixture into 1x2-inch croquettes; dip in flour, then egg mixture and breadcrumbs, pressing lightly so breadcrumbs adhere. Makes about 12 croquettes.

In large skillet, heat oil over medium heat 3 minutes or until hot. In batches, add croquettes and cook 6 minutes, turning to brown all sides. Transfer to paper towel-lined cookie sheet to drain. Serve croquettes with dipping sauce.