Savoie Tomme cheese & cured ham croquettes
Some history
Jambon de Savoie : Savoie ham stems from age-old artisanal expertise, and offers a unique tasting experience thanks to carefully selected pigs and slow salt curing in a natural cave. Its melt-in-the-mouth texture and subtle flavours make it a ubiquitous feature of Savoyard meal tables.
Ingredients
- 500g mashed potato
- 40g Terre de l’Alpe butter
- 150g + 100g Terre de l'Alpe Tomme de Savoie PDO cheese
- 6 slices of Terre de l'Alpe Savoie cured ham
- 90g breadcrumbs
- 1 Terre de l'Alpe egg
- 2L frying oil
- Nutmeg
- Sea salt flakes and pepper
Preparation
Peel the potatoes, then steam-cook them and mash into a puree.
Cut the cured ham into small pieces.
Cut 150g of the cheese into small pieces and finely grate the rest.
Put the potato puree in a bowl with the ham, the butter (in small pieces) and the grated cheese.
Season with sea salt flakes, pepper and nutmeg.
Mix until uniform in consistency, and shape into balls weighing about 40g.
Insert one or two pieces of cheese into the middle of each ball.
Pour the breadcrumbs onto a plate, and beat an egg on another plate.
Roll each ball in the egg, then the breadcrumbs.
Heat the oil in a deep frying pan.
Fry the croquettes for a few minutes until golden.
Place on absorbent paper, then serve nice and hot.
Thanks :
Recipe made by Stéphanie Iguna (Stephatable) .