Hard-Boiled Egg Croquettes with Cheese and Ham

1. 1 Eggspack 10 pcs ≈ $1.93 3 pcs
2. 2 Hampack 300 g ≈ $2.85 40 g
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Breadcrumbs 30 g
5. 5 Sunflower oil 40 ml
6. 6 Wheat flour 35 g
7. 7 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
8. 8 Butterpack 180 g ≈ $1.58 10 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil 2 eggs¹ hard³ for 10 minutes, cool, peel, and finely chop. Dice the ham² into small cubes and grate the cheese.

2. Melt 2 tbsp butter⁸, add 15 g flour, and fry for 2 minutes. Gradually whisk in 1 cup milk⁷, simmer for 5 minutes, stirring, until thickened. Remove from heat and cool.

3. Mix the chopped eggs¹, ham², and cheese into the sauce. Season with salt and pepper. Chill the mixture for 20 minutes in the fridge.

4. Wet your hands and shape the mixture into short, thick cylinders.

5. Whisk the remaining egg with a fork. Roll the croquettes in the leftover flour, then dip in egg, then coat in breadcrumbs.

6. Fry in hot oil over medium heat for 2–3 minutes per side until golden brown. Drain on paper towels.