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creamy, and thickened for another 2–3 minutes. When thickened, the mixture
should fully coat the back of a spoon. Add the ground ham, lime juice, parsley,
salt and pepper to the sauce; stir to combine. The mixture will come together to
form a thick paste. Cook for 3–5 more minutes until thickened. Scoop the mixture
into a bowl or a shallow dish. Allow it cool to room temperature, then cover and
refrigerate for 2–3 hours or until completely chilled.
When the mixture is nearly chilled, set up the breadcrumbing station. Put the
beaten egg in one shallow dish and the breadcrumbs in another. Using a
tablespoon, scoop the ham mixture and roll it into logs – approx. 1 ½-inches long,
¼ inch in diameter. Place them onto a lined baking tray and continue until there
is no mixture remaining. Dip each croquette into the beaten egg, then roll the
logs into the breadcrumbs. Make sure the croquettes are fully coated, then place
them in the fridge for 15 minutes. Aer 15 minutes, air fry the croquettes in multiple
batches for 12–13 minutes or until a golden colour. Serve warm.
Padrón Peppers
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2
Ingredients
Padrón peppers
Olive oil
Coarse Salt
Method
Preheat the air fryer to 160 ºC.
Put the Padrón peppers into a bowl and lightly coat them with olive oil, then mix
well. The Padrón peppers should look shiny, but there should not be any oil sitting
at the bottom of the bowl. Place the Padrón peppers into the air fryer and cook for
8–10 minutes. Add a splash more oil, if necessary. Then cook for another 5 minutes.
Serve them in a bowl and add the coarse salt.
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