1 1/2 lbs. potatoes (about 3 large), peeled and quartered
1 Tbsp. olive oil
1 1/2 cups diced ham (6 oz.)
1 medium onion, finely chopped
2 Tbsp. water
2 tsp. Knorr® Chicken flavor Bouillon
1/2 cup all-purpose flour
2 eggs, beaten
2 cups Italian seasoned dry bread crumbs
Canola oil for frying
Chicken Granulated Bouillon
Discover Knorr® Latin Flavors: Chicken Granulated Bouillon. Use this handy and versatile bouillon to enrich the flavor of any chicken dishes.
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Bring potatoes and lightly salted water to cover to a boil in large pot over medium-high heat. Reduce heat and cook until potatoes are tender, about 12 minutes.
Drain potatoes; return to pot and cook over low heat, stirring until excess water evaporates, about 1 minute. Remove from heat and mash potatoes; set aside.
Heat olive oil in large nonstick skillet over medium-high heat and cook ham and onions, stirring occasionally, until onions are tender, about 5 minutes. Combine water and Knorr® Chicken flavor Bouillon in small cup; stir into skillet and cook, stirring, 1 minute.
Combine mashed potatoes with ham mixture and form into 18 oval shapes. Put flour, eggs and bread crumbs in separate shallow bowls. Dip croquettes in flour, then eggs, then bread crumbs until evenly coated.
Heat canola oil in large pot to 375°. Fry croquettes in batches until light golden; drain on paper towels.