Bite into the flavoursome crispy outer crust and wait for the melty, cheesy heaven to explode in your mouth. Fantastic on their own, served with the tomato sauce, even better served as an accompaniment to meat or fish. Simply delicious.
First start with the delicious tomato sauce to accompany the croquettes. Chop up the tomatoes and finely chop the garlic. Mix all the ingredients in a saucepan and allow simmering for about 1hour. Season to taste with salt and pepper.
Grate the Jarlsberg, cut the ham into small pieces, and finely chop the garlic, shallots and parsley. Soak the gelatine leaves in cold water for 5 minutes. Make a thick white sauce with the butter, flour and milk. Squeeze the water from the gelatine and melt the gelatine into the sauce. Stir the sauce until smooth, then stir in the cheese until melted. Add the ham, shallots and parsley and season with salt and pepper.
Pour the mixture into a square tin to the depth of about 1". Smooth over the top and leave to cool. Cut into about 40 rectangular slices, approximately 1" wide and 2" long.
Beat the egg lightly until frothy, heat the oil. Coat the croquettes in flour, dip into the egg, and then coat with breadcrumbs. Repeat the dipping and covering process again. Fry the double-coated croquettes in hot oil until golden.