Archive of BBC Food Recipes

Ham croquetas with garlic mayo

Prep time over 2 hours
Cook time over 2 hours
Serves 4-6
From James Martin's Food Map of Britain
Try serving these crisp ham croquettes as a party snack or as part of a tapas menu.


  1. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.

  2. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.

  3. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.

  4. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)

  5. Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.

  6. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.

  7. Serve the croquetas on a board with a bowl of mayonnaise for dipping.


  • 75g/2½oz butter
  • 200g/7oz plain flour
  • 500ml/18fl oz milk
  • salt and freshly ground black pepper
  • 75g/2½oz fresh breadcrumbs
  • 100g/3½oz ham, chopped
  • 50g/2oz serrano ham, chopped
  • 1 small bunch fresh parsley, chopped
  • 75g/2½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz panko Japanese breadcrumbs
  • rapeseed oil, for deep frying

For the mayonnaise

  • 3 free-range egg yolks
  • 1-2 tsp English mustard
  • 100ml/3½fl oz rapeseed oil
  • 1 tbsp white wine vinegar
  • ½ tsp crushed garlic (approximately 1 small clove)
  • salt and freshly ground black pepper

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Ham croquetas with garlic mayo

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