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Ingredients:
| 1 | kg | potatoes, washed, boiled and mashed |
| 4 | pc | PUREFOODS COOKED HAM, cut into small squares |
| 2 | pc | MAGNOLIA BROWN EGGS, beat 1 egg |
| 1 | cup (120 g) | breadcrumbs |
| 2 | tsp | iodized fine salt |
| 1 | can (330 mL) | SAN MIGUEL PALE PILSEN |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 | cup | cooking oil |
| 1 | cup (313 g) | store-bought BBQ sauce |
Procedure:
1. In a bowl, mix together mashed potatoes, ham, 1 piece of egg, 1/4 cup breadcrumbs and salt. Set aside.
2. In a pan, simmer half of beer and grated cheese. Stir until melted and add to the potato mixture. Form every tbsp into 1-inch balls.
3. Dip balls in beaten egg and then coat with remaining breadcrumbs.
4. Store in the chiller or freezer for 15 minutes.
5. Fry croquettes in hot oil until golden brown, about 3 minutes per batch.
6. Make sauce by simmering remaining beer until reduced by half.
7. Add BBQ sauce and simmer for 1 more minute.
Makes 28 pieces.
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