Ingredients
- 30g butter
- 1 small onion, chopped
- 60g plain flour
- 250ml milk
- 180g cooked ham, chopped
- 80g brie cheese
- 1 lemon, juiced
- 1 tbsp wholegrain mustard
- 2 tbsp cream
- Salt and pepper
- 70g plain flour
- 2 large eggs
- 160g panko breadcrumbs
- 2 tbsp sunflower oil
- 30g Parmesan cheese, for grating on top
- FOR THE AIOLI
- 1 large free range egg yolk
- 4 cloves black garlic, peeled
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 220ml olive oil
- Melt the butter in a medium saucepan and fry the onion for three minutes, until lightly coloured. Stir in the flour and cook for one minute. Gradually add the milk, stirring every 30 seconds, and cook over a low heat for eight minutes. Stir in the ham, brie, lemon juice, mustard and cream, and season with salt and pepper. Allow to cool, and then shape into balls (you should get around 25). Place on a tray in the fridge.
- Roll the croquettes lightly in the flour, then in egg and lastly in the breadcrumbs. Place on a tray and chill them for 30 minutes before frying.
- If cooking in the oven, heat two tablespoons of sunflower oil in a pan to a medium-high heat and add the croquettes in batches, frying until golden brown on each side. Transfer to a baking tray and cook for 10 minutes at 180 degrees.
- If cooking in an air fryer, place (in batches) in the air fryer and cook for eight minutes on a medium heat.
- Garnish with the aioli and grated Parmesan cheese.
- For the aioli: Place the egg yolk, garlic, mustard and balsamic vinegar into a blender and blend until they form a paste. Slowly add the oil until a sauce is formed. Season with salt and pepper.
