Ham Croquetas

Ingredients

• 4 tbspextra virgin olive oil, for the filling; plus extra for hands when rolling
• 1/2leek, finely chopped
• 70 gjamón ibérico, finely chopped
• 60 gplain flour, for the béchamel filling
• 75 mlvegetable stock
• 330 mlmilk
• nutmeg, a few scrapes, freshly grated
• 75 gplain flour, for coating
• 2eggs, large, beaten, for coating
• 75 gbreadcrumbs, for coating
• sunflower oil, for deep or shallow frying

Method

1. 4

   Season with black pepper and adjust salt if needed (the ham can be salty). Spread the mixture onto a 30×20cm baking tray. Once it stops steaming, cover with cling film. Cool, then refrigerate for at least 1 hour.

2. 1

   Heat the olive oil in a pan until shimmering. Add the leek and sauté until soft but not coloured. Stir in the jamón and fry for 1 minute, then stir in the 60g flour. Fry over medium heat, stirring occasionally, until the mixture turns golden but not burnt, about 5 minutes.

3. 2

   Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg.

4. 3

   Gradually add the warm milk mixture to the flour mixture a few tbsp at a time, stirring constantly. Once all incorporated, continue to cook over medium heat for about 10 minutes until the filling is very thick and comes away from the sides of the pan.

5. 5

   Line up three bowls: coating flour, beaten egg and breadcrumbs. Lightly oil your hands. Roll spoonfuls of chilled mixture into walnut-sized balls, then coat in flour, then egg, then breadcrumbs. Place on a tray and refrigerate for 30 minutes.

6. 6

   Heat the oil to 180C (deep fryer) or until shimmering in a deep, heavy-bottomed pan. Fry in batches of 5–6 until golden all over. Drain on kitchen paper and serve immediately.