Appetizer

Jamón Croquettes

A dish that encloses finely chopped Serrano ham in very thick creamy béchamel beneath a thin crisp crumb coating.

What you’ll need

• Serrano ham: 180 g
• Butter: 80 g
• Olive oil: 20 ml
• All purpose flour: 100 g
• Whole milk: 800 ml
• Nutmeg: 1 g
• Salt: 4 g
• Eggs: 3 pieces
• Breadcrumbs: 250 g
• Vegetable oil for frying: 1000 ml
• Black pepper: 2 g

How to make it

1. Dice the ham extremely finely. Heat the milk until nearly boiling and melt the butter with the olive oil in a separate heavy saucepan.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.