Le Hercule de Charlevoix Cheese, Ham and Sage Croquettes

Ingredients for 4 people

• 6 medium mashed potatoes, peeled and cubed
• 3 slices of prosciutto ham
• 3 fresh sage leaves, finely chopped
• 300 g of Le Hercule de Charlevoix cheese, cut into cubes (2 cm or 1 inch)
• Salt and pepper to taste
• 3 eggs
• 1 cup flour
• 2 cups panko breadcrumbs
• Canola oil

Preparation

1. Preheat oven to 400°F / 200°C.
2. Cook the potato cubes in a saucepan of lightly salted cold water for 10 to 15 minutes after boiling. Pierce them with a knife to check for doneness. Drain and let them cool.
3. On a baking sheet lined with parchment paper or a silicone mat, lay the ham slices flat. Bake and let them dry for about 15 minutes. Let them harden and cool on a wire rack, then blend them into a powder.
4. Mash the potatoes using a potato masher.
5. In a bowl, mix the potatoes with the ham powder and chopped sage. Season with salt and pepper.
6. Take a large tablespoon of mashed potatoes. Spread it in the palm of your hand, add a cube of cheese to the center, and close with the mashed potatoes. Roll between your hands to form a ball. Repeat until you run out of ingredients.
7. Roll the mashed potatoes in flour, then coat them in beaten eggs and finally in panko breadcrumbs.
8. Heat your deep fryer or air fryer and fry the croquettes for a few minutes, until golden brown. Drain them on paper towels. Season with salt.
9. Serve hot.