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CHEESY HAM & KIMCHI CROQUETTES

Makes approximately 24 croquettes. You will probably eat them all.

3 cups chopped ham
1 cup kimchi, strained and chopped
1 ½ cups shredded tasty cheese
1 batch of béchamel made from ½ cup butter, ½ cup flour and 2 cups milk
Just a pinch of salt and pepper to season
Panko breadcrumbs, flour and egg wash to crumb
Canola oil to deep fry
Your favourite BBQ pig rub
Kewpie mayonnaise to serve

First make your béchamel.
Melt butter in a small pan over low heat. Once butter is melted add flour and cook out for 1 – 2 minutes, stirring regularly. Add milk and whisk gently to combine. Cook out for another 2 minutes, stirring regularly for a nice smooth mix. Remove from heat and allow to cool a little.
If your béchamel is a little lumpy give it a good whisking and it will be fine.
Now combine the first 4 ingredients in a mixing bowl big enough to fit it all plus some. Season with a little salt and pepper and mix to combine.
Now form the mix into 24 large nuggets. Use a bowl of water to keep your hand wet as you go – this way you won’t get covered in cheesy, sticky stuff, unlike you at that party you went to last weekend.
Roll the nuggets through flour, egg wash and panko breadcrumbs (in that order please) and then chill so they may firm up a little.
Get some oil in a deep fryer up to temp. 180 C (360 F) is the go.
Deep fry croquettes in batches (4-5 at a time) for 2 ½ – 3 minutes or until golden brown.
Season with your favourite BBQ pig rub.
Serve with kewpie mayonnaise on the side to dip dip before they head to your face.