Keto ham croquettes
- ½ lb 220 g ham, cured, diced
- 2 2 egg white, dividedegg whites, divided
- 2 tbsp 2 tbsp fresh oregano, minced
- 2 tbsp 2 tbsp fresh chives, minced
- 1 tbsp 1 tbsp cider vinegar
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 cup 240 ml coconut oil, for frying
- In the food processor, pulse together the ham, one egg white, oregano, and chives until a chunky paste forms.
- Line up your food processor bowl, a shallow bowl with the remaining egg white and apple cider vinegar whisked together, and a plate with the almond flour.
- Shape three slightly flattened balls per serving from the ham paste. Dredge each ball in the egg white, then coat in almond flour. Shake off the excess and repeat, egg white, and almond meal.
- Heat the coconut oil in a large heavy-bottom skillet over medium heat.
- Fry the croquettes 3-4 minutes on each side or until they are golden brown all over. Remove from heat and let cool for a few minutes before enjoying!
These are pretty big! You can easily make 10 smaller croquettes.
Serve with a dipping sauce and side salad. For a tasty dip, mix equal parts of dijon mustard and mayonnaise together.
If you can’t have almond flour, feel free to use coconut flour instead.
We must have over processed the ham as we got a gluey paste that was hard to coat. In the end we just fried blobs of it in a pan without bothering with the flour coating. Tasty enough to eat as a snack, but we wouldn't make them again.
The egg white/almond coating worked well and crisped up nicely. I fried them in olive oil.
As they stand, I am giving them 3 stars.
I plan to develop this dish using a creamy cauliflower puree to replace the traditional bechamel. This I hope will both moisten and soften them down to something more like a croqueta and also offset the saltiness of the ham, which was almost too great in this example.
We haven't tried it that way, but it could certainly work. Let us know if you try it out!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!