1 tbsp olive oil
200g lamb ham*, diced
100g plain flour
1L warmed milk
1/2 cup chipotle chilli salsa*, plus extra to serve
1 tbsp chipotle hot sauce*
2/3 cup Mexican blend (cheddar, colby and Monterey Jack) grated cheese
1 cup plain flour
1 egg whisked with 2 tbsp milk
150g plain corn chips
100g panko breadcrumbs
Salt and pepper
Oil, to deep fry
Guacamole, to serve
Heat olive oil in a medium saucepan over medium heat. Add lamb and fry 2-3 mins. Add butter and fry until melted and foamy then add flour and stir over the heat until light golden in colour (abour 3-4 mins). Slowly add milk, whisking constantly, until it has all been incorporated then stir in salsa and hot sauce, reduce heat to low and allow sauce to thicken (about 15 mins). Remove from heat, stir through cheese then season to taste. Transfer to a storage container and refrigerate at least 4 hours to harden.
When ready to serve, heat deep frying oil in a deep fryer or large saucepan to 190ºC.
Add corn chips and panko breadcrumbs to a food processor and blend until a coarse crumb.
Use an ice-cream scoop (or large spoon) to divide sauce mixture into 18 equal portions (don't worry too much about their shape at this stage - it is a lot easier to form into croquette shape/balls after crumbing). Dust each portion in flour (dusting off any excess), then dip into egg wash mixture, followed finally by the corn chip crumb. Form into a large ball or croquette shape.
Deep fry croquettes, 3 at a time, for about 2-3 mins or until golden. Drain on paper towel then serve with a sprinkle of salt, extra chipotle salsa and guacamole.