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Ham and Cheese Croquettes

Prep Cooking Serves
60 mins 10 mins 4 Adults

A great addition to your tapas selection with a little bit of our help from our golden extra virgin rapeseed oil!

Recipe by The Devilled Egg | The Online Cookery School.


  • 50g plain flour
  • 25g unsalted butter
  • 600ml full fat milk
  • 1/8 teaspoon of salt
  • 200g shredded ham hock
  • 100g grated cheddar cheese
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of chopped chives
  • 100g plain flour
  • 100g panko breadcrumbs
  • 1 egg
  • Fussels Extra Virgin Cold Pressed Rapeseed Oil for frying


Melt the butter in a pan on a medium heat, adding a pinch of salt at the outset

Once the butter is melted and is starting to foam, it’s ready for the flour

Stir to incorporate it - the roux should thicken pretty quickly

Cook and stir for about a minute - that should be plenty of time for it to come together

To stop it cooking, turn off the heat and start adding the milk

Initially, pour it in little by little, whisking thoroughly after each addition

Return the pan to a medium heat and allow it to thicken once more

It will take at least five minutes for the sauce to thicken properly

Taste to make sure the flour has been cooked

Add the mustard and combine

Leave to cool at room temperature for 10-15 minutes and add the cheese, ham and

Pour into a small tray, cover and leave to set in the fridge overnight

Shape the mixture into croquettes the next day and leave in the fridge again for an hour

Preheat our cold pressed extra virgin rapeseed oil in a large saucepan to 170C

Whisk the egg in a bowl

Pour the flour into another bowl and the breadcrumbs into a third bowl

Dip the croquettes in the flour first, then the egg followed by the breadcrumbs and place on a clean tray

Once the extra virgin rapeseed oil is hot enough, gently lower the croquettes in the hot oil and fry for 5-6 minutes until golden and cooked through

Leave to cool slightly and serve



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