RECIPES, INGREDIENTS & MORE

Ingredients

• 2     pounds russet potatoes, peeled and cut into 2-inch pieces,
•        reserved in cold water
• 4     tablespoons (½ stick) unsalted butter, cut into cubes
• 1     teaspoon kosher salt, divided
• ½    teaspoon freshly ground black pepper
• 2     large eggs, separated
• 4     ounces smoked ham steak, finely diced
• 4     ounces Manchego cheese, finely shredded
• ½    cup unbleached, all-purpose flour
• 1     cup plain breadcrumbs
•        nonstick cooking spray
•        olive oil for brushing or spraying

Instructions:

1. Place potatoes into a large pot and add cold water to fully cover. Cook over medium-high heat until tender. Drain potatoes, place back in pot and place on the stove over low heat for a few minutes to dryout the potatoes. Remove from heat and mash well.
2. Once cooled slightly, stir in the butter, ½ teaspoon each salt and pepper, egg yolks, finely diced ham and finely shredded Manchego. Stir until well blended. Chill for a minimum of 2 hours, but preferably overnight. Whisk the egg whites together and reserve.
3. Once well chilled, place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Place the flour onto a plate, egg whites into a container to dip, and the breadcrumbs onto a separate tray.
4. Scoop each croquette into a heaping, rounded tablespoon so that each is approximately 2 tablespoons. Form each into a tall, evenly rounded disc, about 1 to 1¼ inches wide. Toss each into the flour, dust off any excess before dipping into the egg whites, and then rolling in the breadcrumbs to coat. Repeat with the remaining croquettes.
5. Place croquettes evenly into prepared AirFryer Basket. Brush or spray liberally with olive oil.
6. Place into oven in rack position 2. Select AirFry and set to 375°F for 15 minutes. Rotate the tray halfway through baking time for the most even results. Croquettes should be evenly browned.
7. Serve immediately.