Ham Hock And Pea Croquettes at Natalie Ray blog

Ham Hock And Pea Croquettes. Top with a quail egg and serve. Season with salt and serve with the pea sauce. 1/2 cup parmesan cheese, grated. 1 pound ham hock (skin off, deboned, 1/4 inch cubed) 1 1/2 pounds russet potatoes. Step 1 peel and chop potatoes to about 1 inch pieces. 2 pounds panko bread crumbs. These ham hock and pea croquettes make the perfect accompaniment to drinks. 1 medium onion, fine chopped. ham hock and pea croquettes. Place 3 ham hock croquettes on each plate and top with a quail egg. baked ham hock and cheddar croquettes with honey mustard dip. Lightly dress your pea shoots with a touch of truffle oil and spread over the plates. Add a squeeze of pea purée in the middle of the plate between the croquettes. fry the croquettes in the oil in batches until golden brown.

Ham Hock and Pea Terrine
from www.hopwells.com

Top with a quail egg and serve. ham hock and pea croquettes. These ham hock and pea croquettes make the perfect accompaniment to drinks. 1 medium onion, fine chopped. baked ham hock and cheddar croquettes with honey mustard dip. 2 pounds panko bread crumbs. 1/2 cup parmesan cheese, grated. 1 pound ham hock (skin off, deboned, 1/4 inch cubed) 1 1/2 pounds russet potatoes. Step 1 peel and chop potatoes to about 1 inch pieces. Season with salt and serve with the pea sauce.

Ham Hock and Pea Terrine

Ham Hock And Pea Croquettes Place 3 ham hock croquettes on each plate and top with a quail egg. ham hock and pea croquettes. Step 1 peel and chop potatoes to about 1 inch pieces. 1 pound ham hock (skin off, deboned, 1/4 inch cubed) 1 1/2 pounds russet potatoes. baked ham hock and cheddar croquettes with honey mustard dip. Add a squeeze of pea purée in the middle of the plate between the croquettes. 1/2 cup parmesan cheese, grated. Place 3 ham hock croquettes on each plate and top with a quail egg. 1 medium onion, fine chopped. fry the croquettes in the oil in batches until golden brown. 2 pounds panko bread crumbs. These ham hock and pea croquettes make the perfect accompaniment to drinks. Season with salt and serve with the pea sauce. Lightly dress your pea shoots with a touch of truffle oil and spread over the plates. Top with a quail egg and serve.

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