Jamon & wild garlic croquetas

Pork · Spanish classic.

Ingredients

• 150g Wild Garlic Leaves
• 350g Milk
• 45g Olive Oil
• 65g Flour
• 35g Manchego
• 80g Jamón ibérico
• 1 Egg
• 75g Breadcrumbs
• 1 L Vegetable Oil

Method

1. Bring to a boil — Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted.
2. Prep and chop — Immediately rinse under cold running water, then squeeze out the excess water and finely chop.
3. Heat the pan — Warm the milk in a pan over a low heat until just steaming.
4. Stir — Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little.
5. Add ingredients — Gradually add the warm milk, a little at a time, until you have a thick, silky sauce.
6. Stir — Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.
7. Add ingredients — Add the manchego, jamón and wild garlic to the pan, and beat to combine.
8. Cover and cook — Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr.
9. Mix together — Will keep chilled for up to 24 hrs. Lightly oil your hands and shape the mixture into 18-20 even-sized balls.
10. Continue cooking — Arrange on a baking tray and freeze for 30 mins to firm up.
11. Season — Beat the egg in a shallow dish with a little seasoning.
12. Continue cooking — Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs.

More Spain recipes

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