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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
instructions:
- Prepare a roux by heating the butter in a saucepan. When it has melted, add the flour and mix until you obtain a homogeneous paste.
- Gradually add the milk and stir continuously until it thickens.
- In a frying pan, sauté the spring onion, which you have previously cut into small pieces. Fry and add the ham, cut into small pieces.
- Add everything to the béchamel sauce and mix well.
- Leave the dough to rest and cool, and then form the croquettes.
- Dip the croquettes in the beaten egg before coating them in breadcrumbs.
- Fry the croquettes in a frying pan with very hot olive oil.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
250 g. Iberian ham
1 spring onion
Salt
Pepper
Nutmeg
FOR THE BÉCHAMEL SAUCE
- 1l. whole milk
- 100g. sifted flour
- 100g. butter
FOR THE BATTER
- 2/3 beaten eggs
- Breadcrumbs
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