Ham croquetas

Ingredients

• 135 gWheat flour
• 2 pcsEgg
• 75 gBreadcrumbs
• 40 gSunflower oil
• 55 gOlive oil
• 50 gLeek
• 70 gHam
• 75 mlBroth
• 330 mlMilk
• 1 gNutmeg

Instructions

1. 1

   Make the filling

   • Heat the olive oil in a pan until shimmering. Add the leek and sauté until soft but not coloured.
   • Stir in the finely sliced jamón and fry for about 1 minute.
   • Stir in 60 g flour and cook, stirring, about 5 minutes until slightly golden.
2. 2

   Add stock and milk

   • Heat the stock and milk until steaming. Season with grated nutmeg.
   • Gradually add hot liquid to the roux mixture a few tablespoons at a time, stirring constantly.
   • Cook over medium heat for about 10 minutes until very thick and leaving the pan sides. Season with black pepper and adjust salt if needed.
3. 3

   Chill the filling

   • Spread the filling on a baking tray and let cool slightly. Cover with cling film directly on the surface and chill for at least 1 hour.
4. 4

   Shape and bread

   • Set up three bowls: flour (75 g), beaten eggs (2), breadcrumbs (75 g). Oil your hands slightly and shape walnut-sized portions.
   • Dust in flour, dip in egg, then coat in breadcrumbs. Chill for 30 minutes.
5. 5

   Fry

   • Heat sunflower oil to 180 °C and fry in batches until golden all over (2–3 minutes). Drain on kitchen paper and serve immediately.