Ham croquetas

Pork · Spanish classic.

Ingredients

• 75g Plain Flour
• 2 large Egg
• 75g Breadcrumbs
• For frying Sunflower Oil
• 4 tbsp Extra Virgin Olive Oil
• 1/2 Leek
• 70g Jamón ibérico
• 60g Plain Flour
• 75 ml Vegetable Stock
• 330ml Milk
• Grated Nutmeg

Method

1. Heat the pan — To make the filling, heat the olive oil in a pan until it starts to shimmer.
2. Add ingredients — Add the leek and sauté until soft but not coloured.
3. Fry — Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.
4. Bring to a boil — Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling.
5. Stir — Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
6. Stir — Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
7. Season — Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with.
8. Continue cooking — The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
9. Mix together — Smooth the mixture onto a baking tray (30 x 20cm is fine).
10. Cover and cook — Once it has stopped steaming, cover with cling film to stop it drying out.
11. Continue cooking — Leave to cool before putting it in the fridge for 1 hr.
12. Continue cooking — When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón