Croquettes of ham and béchamel
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!