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Joselito Croquettes with Chipotle Mayonnaise and Herb Salad

Serves 10
  • Steps
  • Ingredients


  • Fill deep fryer with sunflower oil and heat to 190C.
  • For the Joselito Oil, dice ham fat (white fat only), place in a small saucepan with the sunflower oil and cook over low heat until fat has melted. Strain and set aside.
  • For the Croquettes, heat the cream and ham broth in a small saucepan over medium heat and bring to a simmer then remove from the heat.
  • In another saucepan add the butter, Joselito oil and the chopped shallot and cook until the shallots soften and become translucent. Add the flour and stir constantly until a smooth roux forms.
  • Add the hot cream and broth and half of the chopped ham to the roux and cook over a medium heat, for approximately 5 minutes, stirring constantly with a wooden spoon. When the mixture comes away from the sides of the saucepan, remove from heat and add the remaining chopped ham. Season with salt, to taste.
  • Line a shallow tray with glad wrap and pour the croquette mixture into the tray, spread mixture over the tray and set aside in the fridge for at least 1 hour or until cool.
  • Once cooled, divide the mixture into 30g portions and roll into croquette shaped balls.
  • Prepare 3 bowls, one with plain flour, one with lightly whisked eggs and one with panko breadcrumbs. Coat the croquettes in flour then the egg and finally the panko breadcrumbs.
  • Fry the croquettes in batches in the pre heated deep fryer until well browned, about 3 minutes. Remove from the oil and drain on paper towel.
  • Once the croquettes are all cooked, add the parsley to the deep fryer, being careful as it will splatter, and fry for approximately 20 seconds. Remove from the oil and drain on paper towel.
  • For the Chipotle Mayonnaise, heat a small frypan on a medium heat, once hot remove from heat and add 1 tsp of chipotle powder and use a spatula to stir powder and release flavour. Remove from heat and set aside.
  • Place 1 egg yolk in a small bowl, add the Dijon mustard, white wine vinegar, chipotle powder and a pinch of salt and mix together until a smooth paste forms. Slowly whisk in the oil until emulsified and thickened.
  • For the Herb Salad, place diced red onion, 1 tbsp of the dill, 1 tbsp of the red wine vinegar and ½ tsp of the sugar in a small bowl and set aside.
  • In another bowl place the julienned radish, remaining dill, chervil, parsley and red sorrel and mix to combine.
  • To make the dressing place remaining 1 tbsp red wine vinegar, ½ tsp caster sugar, Dijon mustard and grapeseed oil in a small bowl and whisk to combine.
  • Drain the red onion and add to the herbs, gently mixing to combine and add the dressing to taste.
  • Serve the Croquettes on a dollop of Chipotle Mayonnaise and drape with a slice of Joselito ham. Finish with a sprinkle of deep fried parsley and some salt. Serve Herb Salad on the side.

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