Spanish·non-vegetarian·medium

Ham croquetas

Name: Ham croquetas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
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

Alright, folks, let's dive into making some delicious ham croquetas! Trust me, you're in for a treat with this Spanish classic. Now, here's the thing - one time I accidentally used sugar instead of salt in a similar recipe. Let's just say it was an interesting twist on a savory dish! Pro tip: Don't be shy with the jamón ibérico - it's the star of the show here, so go all out with it! First up, heat up that olive oil until it's shimmering in a pan. Add in the leek and give it a good sauté until it's nice and soft. Then comes the ham - fry it up for a minute, followed by stirring in the flour. Keep an eye on it and make sure it's golden, not burnt. This'll take about 5 minutes or so. Now, onto shaping those croquetas and giving them a crispy coating. Roll them in flour, dip in beaten egg, coat with breadcrumbs, and fry them up until golden brown. Serve these little bites of heaven with a sprinkle of sea salt and a squeeze of lemon. Enjoy every crunchy, creamy bite!

45 min(prep 30 + cook 15)

4 servings

300 kcal

4.5

Ingredients

Nutrition

300 kcalper serving

Protein10g17%

Carbs30g52%

Fat15g26%

Fiber2g3%

Sugar1g2%

Directions

1
step 1
2
To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. 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.
3
step 2
4
Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
5
step 3
6
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
step 4
8
Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with. The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
9
step 5
10
Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.

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