225g cold mashed Potatoes
1 small Onion, chopped
½ tsp salt
100g Colcom Cooked Ham, finely chopped
1 Egg, beaten
1 tsp Mustard
Check seasoning for Salt and Pepper
2 Eggs, beaten
225g Dried Breadcrumbs
4 Tbls Milk
Oil for deep frying
Place all ingredients in a bowl and incorporate well. Divide the mixture into about 14 equal portions, then shape into croquette shape (cigar shape) on a floured surface. To make the coating, combine the eggs and milk in a shallow dish beat well. Dip each croquette into the egg mixture and then roll to coat in the breadcrumbs.
To Freeze: You can open freeze the croquettes until firm, then pack in a rigid container, separating the layers with foil.
To Thaw and Serve: Thaw in the fridge for 2 hours and then deep fry in hot oil until golden brown. Drain on a paper towel and serve hot.