Ham and Oaxaca Cheese Croquettes

Using soft Oaxaca cheese provides a nice contrast to the crisp outer crust of these croquettes.


  • 3/4 cup mayonnaise
  • 1/2 cup packed fresh parsley, finely chopped
  • 1 tbsp Dijon mustard
  • 1   garlic clove, pressed
  • 2 tsp water
  • 1/2 cup instant mashed potato flakes
  • 1/2 cup water
  • 1 4-oz piece smoked ham
  • 4 oz Oaxaca cheese
  • 1/2 cup packed fresh parsley, finely chopped
  • 2   garlic cloves, pressed
  • 2 tbsp Dijon mustard
  • 1/2 tsp coarsely ground black pepper
  • 1   egg, beaten
  • 1 cup panko bread crumbs
  • 3 tbsp vegetable oil


  1. Whisk together sauce ingredients in Small Batter Bowl; refrigerate until ready to serve.

  2. Combine potato flakes and water in Classic Batter Bowl. Microwave, uncovered, on HIGH 60-90 seconds or until water is absorbed. Mix until stiff; set aside. Finely chop ham using Food Chopper. Grate cheese using Rotary Grater. Add ham, cheese, parsley, pressed garlic, mustard and pepper to batter bowl; mix well.

  3. Lightly beat egg in first Coating Tray. Place panko crumbs in second tray. Using Medium Scoop, place one scoop of the potato mixture into egg; turn to coat. Place potato mixture into second tray; press with panko crumbs to form a 2-in. disk. Repeat for a total of 12 croquettes.

  4. In (12-in.) Skillet, heat oil over medium-high heat 1-3 minutes or until shimmering. Add croquettes and cook 4-6 minutes or until golden brown, turning once. Serve croquettes with sauce.


  • 12  servings of 2 appetizers

Nutrients per serving:

Calories 90, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 11 g, Protein 2 g, Sodium 200 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fat (1 carb)

Cook's Tips:

Panko bread crumbs are coarse Japanese-style bread crumbs that are made from crustless bread.

Be sure to coat the croquettes generously with panko crumbs. This will ensure a crisp crust.
The croquette mixture can be prepared the night before, then coated and cooked the next day.

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