croquetas jamón

Croquettes of ham and béchamel

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 6 minutes
Servings 4 people

Ingredients
  

  • 1/2 onion
  • 1 clove of garlic
  • 200 gr raw ham
  • 2 eggs
  • flour
  • breadcrumbs
  • sunflower oil
  • 1/2 milk
  • 300 ml chicken stock
  • 80 gr flour
  • 80 gr butter
  • nutmeg
  • salt
  • parsley

Instructions
 

  • Cut the ham into cubes and set aside.
  • Then prepare the béchamel sauce: put the butter in a saucepan over low heat and let melt it.
  • Then add the onion and garlic cut into pieces; five minutes later put also the diced ham, and cook them for a few minutes.
  • After that add the flour and turn well.
  • Continue incorporating the milk little by little, without stopping to turn, to prevent lumps from forming.
  • Add the parsley, a pinch of nutmeg and a pinch of salt.
  • After cooking the béchamel for about 20 minutes, it is ready as soon as it becomes thicker.
  • Turn off the heat and put the béchamel in another container to make it cool, closed with the wrap.
  • Once cooled, put it in the refrigerator for at least an hour.
  • Once the time has passed, prepare a flat plate with flour, a soap plate with beaten eggs, and another with breadcrumbs.
  • Take the béchamel from the refrigerator, and with the hands give it the shape of a little croquette, then pass each one in the flour, then in the egg and finally in the breadcrumbs.
  • Finish all the mixture of the béchamel sauce, putting aside the croquettes on a plate, ready to be cooked.
  • At the end of the preparation of the croquettes, put in a pan plenty of sunflower oil and turn the stove on high heat.
  • When the oil is hot enough, fry the croquettes for a few seconds, turning them to cook on all sides.
  • When they are cooked, place the croquettes on a plate covered with kitchen paper to absorb excess oil. Now you can eat them! Enjoy your meal!