Social Pantry's Ham Hock, Cheddar and Parsley Croquettes

Social Pantry shares their ham hock croquettes canapé recipe. These little balls of amazingness are not just very on-trend at the moment they’re also delicious too. They will take some preparation and planning but are definitely worth it.

 Stock Ingredients Serves: 8

  • 1 large carrot diced
  • 1 white onion diced
  • 2 celery stalks
  • 3 bay leaves
  • 12 peppercorns
  • 1 large ham hock (soaked overnight)
  • 1 clove of garlic crushed
  • 11g shallots chopped
  • Handful of chopped parsley
  • 100g grated mature cheddar cheese
  • 2 tablespoons wholegrain mustard
  • ½ teaspoon cracked pepper

Coating Ingredients

  • 40g plain flour 
  • 200g breadcrumbs
  • 2 beaten eggs

Canapeware


Method

  1. Soak the ham hock in a bowl of water overnight in the fridge.
  2. Remove ham hock and place into a large saucepan with the vegetables, peppercorns and bay leaves.
  3. Slowly bring to the boil skimming away any froth. Simmer till tender – approximately 2-3 hours and then leave to cool.
  4. When cold gently take off the skin and any fatty bits, then with your fingers pick the ham and pulse in a food processor until blitzed.
  5. Add garlic, shallots, mustard, parsley, grated cheddar and cracked black pepper and blend until mix binds together.
  6. Mould into approximately 8 inch cylinder rolls and roll into cling film.
  7. Chill for 2 hours and then cut evenly into small croquettes.
  8. Pass through flour, eggs and bread crumbs.
  9. Deep fry until golden at 170 degrees.
  10. Drain on paper towel
  11. Serve on a skewer and place in a wooden canape display holder.

You can find out more about Social Pantry at socialpantry.co.uk or follow them on twitter at @social_pantry.

Browse all canape tableware here.


2 comments

  • Great spot! We’ve just edited the recipe. Many thanks.

    nicola on

  • At what stage do you add the cheese? You’ve listed it as an ingredient, but it’s not listed in the method.

    Roonling on

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