Poached eggs and parma ham wafers

Recipe from: 7 September 2010

Ingredients 11
Servings 2
Time 5 mins


  • 6
    cold mashed potato
  • 2
    flour - to bind the mash
  • 2
    grated parmesan cheese
  • Salt and pepper
  • A small bunch of finely chopped parsley
  • 1
  • 5
    flour - to coat the croquettes
  • 5
    bread crumbs
  • Eggs for poaching
  • 4
    pieces parma ham
  • 2
    cooked/tinned lentils


10 mins
The potato & lentil croquettes:
Into the cold mash add the 2Tbs flour, grated parmesan cheese, lentils, salt and pepper and chopped parsley.
Combine well and divide into 4 equal sized balls.
Coat each croquette in flour.
Then dip each one into the beaten egg.
Then roll each one in the breadcrumbs.
When you have coated all of the croquettes pop them on a plate - and into the fridge for 20 minutes.
Fry them in about 1/2 inch of moderately hot oil until golden brown.
Parma ham wafers:
Spray a baking tray with Spray and Cook and lay pieces of parma ham on the tray.
Put them into your oven at about 180 for 5 minutes.
Remove and leave to cool on the tray.

For more of Janice Tripepi's recipes click here.

Read more on: shallow-fry

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