Recipe: Ham croquettes

Ingredients

• 80 g butter
• 80 g flour
• 1 litre milk
• 150 g chopped cured ham
• Nutmeg and salt
• Egg and breadcrumbs for coating
• Sunflower oil for frying

Method

1.- Melt the butter and sauté the ham.

2.- Add the flour and cook for 2 minutes, stirring constantly.

3.- Pour in the hot milk little by little, stirring, until you get a thick béchamel that pulls away from the pan. Season with nutmeg.

4.- Spread it on a dish and let it cool for at least 4 hours.

5.- Shape the croquettes, coat them in egg and breadcrumbs and fry in hot oil until golden.

A little history

The croquette has French origins and became popular in Spain as a way to use leftover meat, chicken or ham. Today it is one of the most ordered tapas.

Tip: The béchamel must cool completely, ideally overnight, so you can shape the croquettes without them breaking.

You may also like: Guacamole, Peruvian ceviche, Spanish omelette (tortilla de patatas).