Croquetas

Method

Boil and mash the potatoes until smooth, then set aside. Heat butter in a saucepan and soften the onion and garlic, then add the diced ham and cook for 2 minutes. Stir in the mashed potato, milk, and egg yolks, mixing well until a thick paste forms; season generously with salt and pepper. Spread the mixture on a baking tray lined with greaseproof paper and refrigerate for at least 2 hours until firm. Form the chilled mixture into 12 cylindrical shapes, then coat each croqueta in flour, dip in beaten egg, and roll in breadcrumbs. Heat oil to 170°C and fry the croquetas in batches for 2-3 minutes until golden brown and crispy on all sides. Drain on kitchen paper and serve hot with aji sauce or lime wedges.