Ham & Cheesy Mash Onion Rings

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Onion Ring. Cheese. Ham. Potato. Yum.


  1. Peel and chop potatoes until large chunks. Add to a large pan of salted cold water and bring to a boil. Simmer for 15 mins, or until the potatoes are tender and cooked through.
  2. Drain the potatoes, then pass through a ricer into a large bowl. 
  3. Add the ham, gruyere, Swiss cheese, mustard, garlic powder, chives and salt and pepper to the potato. Stir until thoroughly combined, then leave to cool.
  4. Peel the onions and slice into 1/2 inch discs. Place on a tray lined with baking parchment and fill each with the cooled potato mixture. Pop in the freezer to chill for an hour.
  5. Place the flour, eggs and panko breadcrumbs into separate bowls. Dip the onion discs into the flour, egg and breadcrumbs in turn.
  6. Fill a large sturdy pan a third of the way with vegetable oil and heat to 160C/325F. Gently lower in the onion rings and fry for 3 mins or until they are crisp and golden.
  7. Melt the butter in a small saucepan over a medium heat. Add the flour and cook out for 1 min, stirring all the while. Gradually add the milk in small increments, beating it into a smooth paste before adding more milk. Bring to the boil, then simmer for 2 mins until the sauce thickens. Add parmesan, salt and pepper and stir to combine. 
  8. Serve the onion rings with the cheesy sauce to dip. Enjoy!