Guest Recipes: Gluten free ham, herb and cheese wonder nuggets.
These crunchy yet creamy gluten free croquettes make a lovely snack or can be served with a dipping sauce to make an enticing starter or canapé.
All ages love these mushy centered croquettes enclosed in a crispy breadcrumb.
You can make with any filling you can imagine, instead of ham try using left over chicken and vegetables, smoked haddock and parmesan, red pepper and goats cheese, simple ham and peas; or whatever combination you can dream up.
You can always double the ingredients and keep them in the freezer for a mid-week snack.
Get ready and tuck into this yummy gluten free ham, herb, and cheese croquette recipe.
Makes around 20. 45 min prep – 45 min prep +3 hours chilling
Ingredients:
50g unsalted butter, room temperature
150g buckwheat flour (for cooking)
350g almond milk*
100g chicken stock (can be substituted with 100g milk) 80g Serrano ham, chopped
60g manchego cheese, grated
60g cheddar cheese, grated
15g mixed herbs, roughly chopped. (we used fresh parsley, oregano, and basil)
Breadcrumbs mix
100g gluten free whole grain bread or bought bread crumbs 10g flax seeds
15g gluten free oats
Breadcrumb coating
80g buckwheat flour
2 medium eggs, lightly beaten
*Almond milk can be substituted with any nut milk, whole milk or semi-skimmed milk
Method
1 – Create the inner croquettes
Melt the butter in a large pan.
Add in 150g of the flour.
With a fork, stir well and thoroughly incorporated into a thick paste.
Cook for 1-2 minutes until the paste smells nutty.
Slowly pour in the stock and milk, continuously whisking, to form another thick paste. Stir in the cheese, then the ham and incorporated.
Remove from the heat and allow to cool.
2 – Allow to chill
Scrape the croquette mix into a bowl and set aside in the fridge. Chill for 2-3 hours before creating the croquette logs.
3 – Breadcrumbs mix and coating
If using bread, break into small pieces.
In a blender add in the bread, flax seeds, and oats. Pluses until you have a fine breadcrumb.
Empty the breadcrumbs into a shallow plate or bowl.
4 – Get ready
You will need 2 more shallow plates or bowls. In 1, add the eggs.
In another add the 80g of remaining buckwheat flour.
You will now have 3 dipping plates, 1 x flour 1 x eggs, 1x breadcrumbs.
5 – Create the shapes
Here is an excellent opportunity to get your children involved.
Your hands will get sticky so have a bowl or water at the side and some clean paper towels.
Remove the chilled mix from the fridge.
Take a heaped table spoon of mixture (about 25g)
Shape into a small log.
Dip and roll the croquet log in the flour.
With the other hand, dip it into the egg.
Passing hands again, coat it in the breadcrumbs. Place each croquet onto a baking tray.
Repeat this process until the mixture is finished.
Place the baking tray into a freezer for 10 minutes to firm up.
6 – Freeze them?
At this point, you can freeze the croquettes or bake and enjoy them. If freezing, keep on the baking tray until frozen
Transfer to freezer bags and keep for up to 3 months.
7 – Eat them
If cooking, preheat your oven to 200°C / 392°F (Fan) 220°C / 428°F (Conventional) Bake for 20 minutes, or until golden-brown
The croquettes will have a lovely, crunchy yet gooey centre.
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Gluten free ham, herb and cheese wonders nuggets.
Ingredients
- 50 grams Butter at room temperature
- 150 grams Buckwheat flour for cooking
- 350 fl oz Almond Milk can be substituted with any nut milk, whole milk or semi-skimmed milk
- 100 grams Chicken stock can be substituted with 100g milk
- 80 grams Serrano ham chopped
- 60 grams Manchego cheese grated
- 60 grams Cheddar cheese grated
- 15 grams Mixed herbs roughly chopped. (we used fresh parsley, oregano, and basil)
Breadcrumbs Mix
- 100 grams Gluten free whole grain bread or bought bread crumbs
- 10 grams Flax seeds
- 15 grams Gluten free oats
Breadcrumb coating
- 80 grams Buckwheat flour
- 2 meduim Eggs lightly beaten
Instructions
- Melt the butter in a large pan. Add in 150g of the flour. With a fork, stir well and thoroughly incorporated into a thick paste. Cook for 1-2 minutes until the paste smells nutty. Slowly pour in the stock and milk, continuously whisking, to form another thick paste. Stir in the cheese, then the ham and incorporated. Remove from the heat and allow to cool.
- Allow to chill Scrape the croquette mix into a bowl and set aside in the fridge. Chill for 2-3 hours before creating the croquette logs.
- Breadcrumbs mix and coating If using bread, break into small pieces. In a blender add in the bread, flax seeds, and oats. Pluses until you have a fine breadcrumb. Empty the breadcrumbs into a shallow plate or bowl.
- Get ready You will need 2 more shallow plates or bowls. In 1, add the eggs. In another add the 80g of remaining buckwheat flour. You will now have 3 dipping plates, 1 x flour 1 x eggs, 1x breadcrumbs.
- Here is an excellent opportunity to get your children involved. Your hands will get sticky so have a bowl or water at the side and some clean paper towels. Remove the chilled mix from the fridge. Take a heaped table spoon of mixture (about 25g) Shape into a small log. Dip and roll the croquet log in the flour. With the other hand, dip it into the egg. Passing hands again, coat it in the breadcrumbs. Place each croquet onto a baking tray. Repeat this process until the mixture is finished. Place the baking tray into a freezer for 10 minutes to firm up.
- At this point, you can freeze the croquettes or bake and enjoy them. If freezing, keep on the baking tray until frozen Transfer to freezer bags and keep for up to 3 months.
- If cooking, preheat your oven to 200°C / 392°F (Fan) 220°C / 428°F (Conventional) Bake for 20 minutes, or until golden-brown