Ham and Potato Croquettes with Taleggio Cheese Sauce

Crisp golden crumbed croquettes combine beautifully with a rich Taleggio sauce in this irresistible recipe from Ed Baines
By Ed Baines
Ham and Potato Croquettes with Taleggio Cheese Sauce
  • Rating:
  • Serves: 2-4
  • Cook Time: 45 minutes
  • Prep Time:
  • Effort: medium


For the sauce

  • 50 g butter
  • 50 g flour
  • 400 ml milk
  • 250 g taleggio cheese, roughly chopped
  • sea salt and freshly ground black pepper
  • 1/2 lemon, juice only

For the croquettes

  • 4 floury potatoes, such as King Edwards or Maris Piperpeeled
  • 6 thick slices ham, roughly chopped
  • 1/2 nutmeg, grated
  • pinches celery salt
  • bunches parsley, chopped
  • 100 g parmesan, grated
  • pinches ground black pepper
  • 50 g plain flour
  • 1 egg yolk

For the coating

  • 3 eggs
  • 100 ml milk
  • 6 tbsp flour, for dusting
  • 200 g panko Japanese breadcrumbs
  • vegetable oil, for deep frying


1. For the sauce, cook the butter and flour in a saucepan over a moderate heat for 3-4 minutes, until it takes on a nutty aroma. Add the milk, a little at a time and beat until the mixture is smooth.

2. Cook for 10 minutes, stirring occasionally. Add the chopped cheese and season with salt, pepper and lemon juice; keep the sauce warm.

3. To make the croquettes, cut the potatoes into even-sized chunks and boil until soft. Drain and mash the potatoes, then transfer to a bowl.

4. Stir in the chopped ham, nutmeg, celery salt, parsley, Parmesan, black pepper, flour and egg yolk until thoroughly combined, and divide into 6 even-sized balls. Roll the balls out on a floured surface into long cylinders and cut into pieces 2.5cm long.

5. For the coating, beat together the eggs and milk in a mixing bowl. Dip the croquettes into the flour, then into the egg and milk, and finally into the breadcrumbs. Heat the oil to 160C and deep-fry the croquettes until golden.

6. Meanwhile, reheat the sauce. Serve with a green leafy salad and the cheese sauce poured over the croquettes.

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