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Ham and Potato Croquettes

Ham and Potato Croquettes

  • Serves 4
  • Prep time 15 minutes
  • Freezing 2 hours
  • Cook time 14 minutes

Nutrition facts

Per serving: Calories 338; Protein 13 g; Fat 16 g; Carbohydrates 38 g; Fibre 3 g; Iron 1 mg; Calcium 93 mg; Sodium 1 062 mg


  • Jambon haché
  • Purée de pommes de terre
  • Oignon vert émincé
  • Parmesan râpé
  • Chapelure panko


  1. Mix the chopped ham, mashed potatoes, green onions, parmesan and 125 ml (½ cup) of breadcrumbs in a bowl. Season with salt and pepper.
  2. Form 12 croquettes, using about 80 ml (⅓ cup) of the mixture for each.
  3. Place the remaining breadcrumbs in a deep plate. Coat the croquettes in the breadcrumbs.
  4. Heat a little olive oil in a frying pan over medium heat. Cook the croquettes for 3 to 4 minutes on each side, until golden‑brown.
  5. Remove the pan from the heat and let it cool slightly on the counter, and then refrigerate to cool completely.
  6. Place the croquettes on a baking sheet lined with parchment paper. Place in the freezer for 2 to 3 hours.
  7. Transfer the croquettes into a large airtight bag. Remove the air from the bag and seal it. Place the bag in the freezer.
  8. The night before your meal, let the bag thaw out in the refrigerator.
  9. When ready to eat, reheat the croquettes in the oven for 8 to 10 minutes at 205°C (400°F), turning them at the halfway point, or reheat them in the microwave.

Side dish idea

Vegetable Stir-Fry

Cook 250 ml (1 cup) of frozen edamame, peeled, in a pot of boiling, salted water for 3 to 5 minutes. Drain. Heat 30 ml (2 tbsp) of olive oil in a frying pan over medium heat. Cook 1 red onion, chopped, for 1 minute. Add 500 ml (2 cups) of cauliflower, cut into small florets, the edamame and 1 chopped red pepper. Season with salt and pepper. Cook for 5 to 6 minutes, stirring frequently.

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