HOCK AND MANCHEGO CROQUETTES
For a fabulous dinner party recipe that makes a great tapas or starter, try these tasty hock and Manchego cheese croquettes at your next gathering.
what you need
- 1 Three Aussie Farmers Hock, cooked to remove meat
- 2 spring onions, sliced
- 150g plain flour
- 75ml vegetable stock
- 325ml milk
- 50g Manchego cheese, grated
- 2 eggs, beaten
- 100g panko bread crumbs
- oil, for frying
how to make it
- In a large pan over med-high heat, sauté spring onions, add hock meat and 2 Tbsp. flour and fry until golden.
- In a separate pan, add stock and milk and heat until starts to simmer, slowly add liquid to the pan with spring onions, stirring constantly until thickened.
- Add cheese and season to taste.
- Spread sauce evenly over baking tray and leave to cool in fridge for 1hr.
- Combine remaining flour, egg and breadcrumbs into separate bowls. Take spoonful of hock meat mixture and roll into a ball.
- Roll balls into flour, followed by egg mix and finish in breadcrumbs. Place onto tray and refrigerate for 30 mins.
- Fry in either a shallow fry-pan or deep fryer, until golden and crispy.
- Serve and enjoy!
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
