Directions

For The Filling

1Gather and measure out all your ingredients so they are ready to go.

2Heat the Nuttelex and oil in a heavy-based pan over medium-high heat, then add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Add the diced ham and sauté for a minute, then fold in the flour a little at a time, stirring constantly so it does not burn, until all the flour has been added.

3Season with salt and nutmeg, then gradually stir in the plant milk of your choice, stirring constantly over a low heat for around 15 minutes until all of the milk has been added.

4Now fold in the peas and the plant-based cheese, stirring gently until it has been incorporated into the mix, then turn off the heat and let the mixture cool to room temperature.

5Once the mix has cooled down completely, transfer to a bowl greased with Nuttelex then chill slightly so it’s easier to handle, about 30 minutes, then remove from the fridge.

To Roll And Firm The Filling

1Cut 2 pieces of cling film and lay them flat on your work surface. Make sure there’s enough room to wrap around the 2 rolls of mix with some overlap.

2Place the filling in the centre of each piece of cling film. If you want a cylindrical shape, roughly form the dough into logs with your hands.

3Fold one side of the cling film over the logs. Roll the logs in the cling film, rolling as you go to maintain the desired shape. Twist the ends of the cling film like a candy wrapper or bonbon to tighten and secure.

4Use your hands to smooth the wrapped filling into an even shape. If needed, you can roll it gently on the counter to ensure it’s uniformly cylindrical.

5Place the wrapped dough in the refrigerator. Chill it for at least an hour, but preferably overnight. This will harden the dough, making it easier to slice.

6Once the dough is firm, remove it from the refrigerator. Unwrap the cling film and use a sharp knife to slice the dough into even pieces.

7To make the ham croquettes, shape the slices into little logs with your hands to form the desired shape.

8Beat eggs in a medium- sized mixing bowl and spread the panko crumbs evenly into a work surface or large plate for rolling.

9Bread the croquettes by rolling them in beaten egg and then coat the croquettes with the Panko crumbs. Set aside until you have completed the process.

To Cook The Croquettes

1Heat the vegetable oil in a large, broad based saucepan over a high heat to about 220 – 230 C. Use a kitchen thermometer if available, or be very careful not to let the oil smoke and burn.

2Fry the pea and ham croquettes in the hot oil for 5 minutes, turning them halfway with a slotted spoon so they brown evenly. Drain on paper towels, and let them cool for a few minutes before serving.

Cashew Nut Cream

1Soak cashews in hot water for 15 minutes or until soft, strain and discard water. Place in blender with rice milk and blend until smooth. Season to taste, transfer to a serving bowl, add a sprinkle of smoked paprika to serve.