So this week the original cooking creme is being featured. This is the only unflavored variety and, therefore you can use it in both sweet and savory dishes. A lot of people seem to be going with sweet but with spring in my sights and an ever bulging waistline I have decided to stick with savory. Of course, this fried appetizer isn't going to help me win the battle of the bulge! LOL!
Ham and Cheese Croquettes with Creamy Dipping Sauce
6 tbsp. of mirepoix (sauteed carrots, onion and celery, chopped very fine)
2 cup(s) of mashed potatoes, cold
1/2 cup(s) of cheddar cheese, shredded
1/2 cup(s) of ham, chopped
10 ounce(s) of cooking creme, original flavor
2 cup(s) of seasoned bread crumbs
1 tsp. of chives
1 tsp. of parsley
1 cup(s) of chicken broth
1 pinch of salt and pepper to taste
4 cup(s) of oil for frying
Combine mirepoix, mashed potatoes, cheddar cheese, ham, 1 egg and 3 Tbs cooking creme in a medium sized bowl and stir to combine.
refrigerate mixture to firm it up, if needed
in a small bowl beat remaining egg and spread bread crumbs on a plate
when potato mixture is firm shape into balls, dip each potato ball in egg and roll in bread crumbs to coat.
Heat cooking oil and deep fry croquettes until golden brown. let drain on a paper towel lined plate.
In a small sauce pan combine remaining cooking creme, chives, parsley and chicken broth. Let simmer on low heat stirring frequently until thickened to a dipping consistency - about 15-20 minutes
Serve croquettes with warm dipping sauce. ENJOY!