Ham and Pineapple Croquettes

Course: Appetizer, Snack

Ingredients:

• 2 cups cooked ham, finely diced

• 1 cup crushed pineapple, drained

• 1 cup mashed potatoes, cooled

• 1/4 cup finely chopped onion

• 2 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• Salt and black pepper to taste

• 1 cup flour

• 1 cup breadcrumbs

• 2 large eggs, beaten

• Vegetable oil for frying

• Dipping sauce of your choice (I used leftover gravy!)

Instructions:

1. In a large mixing bowl, combine the finely diced ham, drained crushed pineapple, mashed potatoes, and finely chopped onion. Mix well.

2. In a saucepan, melt the butter over medium heat.

3. Add the flour and whisk continuously to create a roux. Cook for 1-2 minutes until it's lightly golden.

4. Gradually pour in the milk, whisking constantly to avoid lumps.

5. Continue whisking until the mixture thickens into a smooth bechamel sauce.

6. Season the sauce with salt and black pepper to taste.

7. Pour the bechamel sauce over the ham and pineapple mixture. Mix until all ingredients are well combined.

8. Take a portion of the mixture and shape it into a cylinder or oval croquette.

9. Repeat until all the mixture is used.

10. Roll each croquette in flour, ensuring an even coating.

11. Dip the coated croquettes into beaten eggs, covering them completely.

12. Then roll the croquettes in breadcrumbs and set aside.

13. Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C).

14. Carefully place the croquettes in the hot oil and fry until they are golden brown and crispy on all sides.

15. Use a slotted spoon to transfer the fried croquettes to a plate lined with paper towels to absorb excess oil.

16. Allow the ham and pineapple croquettes to cool for a few minutes.

17. Serve them hot with your favorite dipping sauce.