Ham Croquettes with Pickled Cucumber and Jalapeño Mayo

To make the croquette filling:

Melt the butter gently in a saucepan until lightly foaming.

Add the flour and stir continuously to form a roux. Cook for 2–3 minutes without allowing it to colour too much.

Gradually add the milk, whisking continuously to avoid lumps.

Cook over low heat for around 10 minutes, stirring regularly, until the mixture thickens slightly.

Stir in the diced ham, seeded mustard, Dijon mustard, and mozzarella cheese. Mix well until fully incorporated.

Taste and season with additional salt if needed.

Spread the mixture evenly into a shallow tray. Refrigerate until completely cold and firm. This will make shaping much easier.

Once chilled, shape the mixture into your preferred croquette size or shape.

To crumb the croquettes:

Prepare three stations:

• Plain flour
• Egg yolks mixed with a splash of milk
• Panko breadcrumbs

Roll each croquette in flour and shake off any excess. Dip into the egg mixture until fully coated. Roll in the panko breadcrumbs.

Heat vegetable oil to 170–180°C. Fry the croquettes in batches until golden brown and crisp.

For the parsnip puree:

• Peel and core the parsnips.
• Simmer in milk until very soft.
• Blend with enough poaching milk to create a smooth purée.
• Finish with butter and season to taste.