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1
For the croquette dough, cook the potatoes in boiling, salted water for 15-20 mins. Heat the milk. Drain the potatoes then mash with the warm milk, butter and nutmeg. Season then leave to cool. Knead in the eggs and potato flour then fold in the cheese.
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2
Meanwhile, for the tomato sauce, heat 1 tbsp olive oil in a saucepan, add 1/3 of the onion and saute for 4-5 mins. Sprinkle with the flour then add the chopped tomatoes and simmer, stirring for 4-5 more mins. Mix in 1 tsp sugar and 1 tbsp vinegar and season. Set aside.
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3
For the filling, heat 1 tbsp olive oil in a frying pan, add 1/2 of the remaining onion, the diced peppers and ham to the pan and saute for 3-4 mins. Season.
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4
Divide the dough into 16 equal portions. Mold the dough around the filling then roll with your hands to create spheres. Roll in the breadcrumbs.
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5
Heat the vegetable oil in a large saucepan to 325u00b0F. Slide the croquettes into the oil in batches of 6 and fry for 5-6 mins until the outsides are golden and crisp. Drain on paper towels.
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6
For the salad, whisk the remaining sugar, vinegar and olive oil together with the mustard and season. Toss with the arugula, sliced onions and remaining peppers. Arrange on plates with the dumplings and tomato sauce.
