Serving Size: 6

Featured Ingredient: GOOD SEED Salad Sprinkles, GOOD OIL

• 2 tablespoons GOOD OIL
• 50 g Butter
• 4 tablespoons Flour
• 568 ml Milk
• 2 Eggs
• 1 litre Corn Oil
• 100 g GOOD SEED Salad Sprinkles
• 250g Breadcrumbs
• 200 g smoked ham
• 25g Chives, chopped

Get a non stick sauce pan and, over a medium heat, melt the butter with the oil. Add the flour and cook out for a minute or so to remove its rawness. Now start slowly add the milk whisking as you do. When it starts to thicken and is lump free swap kitchen weapon from whisk to wooden spoon. when all the milk is incorporated add in the ham and chives, both chopped, and the GOOD SEED Salad Sprinkles and combine. Keep idly stirring till the roux is thick enough to leave the edge of the pan. Let it stand until it cools, around 2 hours or so.

Get two shallow bowls. In once place the seasoned breadcrumbs, the other crack the eggs into and beat. Take tablespoons of the cooled mixture and shape into croquettes. Roll in the breadcrumbs then the beaten egg, then back through the breadcrumbs again. Floured hands help avoid a sticky handed mess here.

When the croquettes are all breaded heat the corn oil in a large pan or wok to about 190C, not letting it higher than halfway up the side of the pan. Turn on the heat to high and let the oil warm, about 5 mins. A cube of bread should go golden brown in 40 seconds.

Drop the croquettes in the oil, letting them have plenty of room to move in the pan (a wok should take about 4 at a time) and fry till golden, about 2-3 mins each, turning occasionally. Remove from pan then place on kitchen paper to drain. Serve with aioli.