Ham And Cheddar Croquette

About

Spanish croquetas traditionally are made with a chicken or potato filling. This recipe gives tradition a little twist with a ham and cheddar filling. Make a big batch of these croquetas to enjoy as a snack throughout the week, or you can even pair it as a side with your breakfast or lunch. With a little protein, and plenty of full fat, these fried finger foods are keto perfection.

*Please note that you will need to use enough grapeseed oil to fill your cooking pan at least ½-inch high. The ingredient list below only accounts for enough oil that you will be ingesting.

Ingredients

8 ounce cauliflower, raw
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 ½ ounce ham
¼ cup, shredded cheddar cheese
½ cup almond flour
1 cup, shredded parmesan cheese
1 large raw egg
2 tablespoon grapeseed oil

Instructions

Bring a large pot of water to a boil. Chop and boil your cauliflower until the vegetable is tender but does not fall apart – about 5-7 minutes.
Discard the water. In a food processor, combine the cauliflower with the salt, pepper, and nutmeg. Pulse until the cauliflower turns into a paste.
Next, chop the ham and add it to the food processor. Add in the cheese as well. Pulse once or twice – only enough to mix the ham and cheese into the filling.
Once the filling is cool enough to handle, use your hands or a spoon to form 6 large balls. They will be a little soft to handle, so do this part swiftly and immediately place them on a sheet tray or large dish.
After forming the croquetas, place them in a freezer. These croquetas need to be completely frozen to cook properly, so freeze for at least 6 hours. When you’re ready to begin cooking, combine the almond flour and shredded parmesan on a large dish. Whisk the egg in a small bowl, and set aside.
*Please see note in recipe description. In a large skillet, pour in grapeseed oil to about ½-inch to 1-inch high. Heat the oil on high heat. Only when the oil is ready, then (one at a time) remove each croqueta from the freezer, dip it first in the egg, then the almond flour mix, and then immediately into the oil.
Cook the croquetas on high heat for approx. 6 minutes, turning them over for even cooking. Use a pair of tongs for easy moving. When each side is fully cooked, the croqueta should easily release from your skillet.
Transfer the croquetas to a paper towel to absorb excess oil.
Allow to cool for a few minutes before enjoying!