Ham croquetas

Name: Ham croquetas
Prep time: 1 h 55 min
Cook time: 15 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 ⅔ oz all-purpose flour; 2 eggs; 2 ⅔ oz breadcrumbs; For frying sunflower oil; ¼ cup extra virgin olive oil; ½ leek; 2 ½ oz jamn ibrico; 2 oz all-purpose flour; ¼ cup + 1 tbsp vegetable stock; 1 ⅓ cups + 1 tbsp milk; Grated nutmeg

A weekend Spanish dinner made with pork. Ready in about 2 hours 10 minutes. Difficulty: more effort.

1 hr 55 minPrep (about)
15 minCook (about)
2 hr 10 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Fresh & other

2 ⅔ oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 eggs
2 ⅔ oz breadcrumbs
½ leek
2 ½ oz jamn ibrico
2 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
¼ cup + 1 tbsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
1 ⅓ cups + 1 tbsp milk

Sauces & oils

For frying sunflower oil
¼ cup extra virgin olive oil

Spices & seasonings (1): nutmeg

Grated nutmeg

How to make it

Steps in our own plain words.

To make the filling.
Heat the olive oil in a pan till it starts to shimmer.
Add the leek.
Cook until soft but not coloured.
Mix in the ham with a wooden spoon.
Fry for 1 min.
Stir in the flour.
Fry over a medium heat, till the mix is golden but not – this will take about 5 mins.
Stir every so often.
While that cooks, mix the stock and milk in a little pan.
Heat until steaming but not boiling.
Season with a few scrapes of nutmeg.
Gradually add the liquid, some tbsp at a time.
Stir the whole time.
Wait until you’ve mixed in all the milk stock.
Continue to heat the filling over a medium heat for around 10 mins till it thickens plus leaves your sides of the pan when you mix it.
Season with adjust the salt, taste and black pepper if necessary – your ham can be very salty to start using.
Your filling is done: it has to be thick because you don’t want your croquetas to turn into pancakes.
Smooth the mix on baking tray (30 x 8 inches is fine).
Wait until it has stopped steaming.
Cover using cling film to stop it drying out.
Leave to cool before putting it in your fridge for 1 hr.
Wait until you're ready for the next stage.
Line up three bowls: your first filled using your flour, your second using beaten egg and the third with breadcrumbs.
Take the ham mix out of the fridge.
Put little bit of olive oil on hands to make it easier to roll your croquetas.
Roll a spoonful of the mix between your palms, the size.
Shape of your croquetas is up to you, but your easiest is a walnut-sized ball.
Begin coating as follows.
Dunk the croquetas in your flour – you want a dusting – followed by your egg, the breadcrumbs.
Put them on a tray plus, when you’ve used up all the mix.
Place in the fridge for 30 mins.
If you have deep-fat fryer, heat your oil to 350°F.
Fry for a couple of mins.
If not, heat your oil in a deep, heavy-bottomed pot until it starts to shimmer.
Add 5-6 croquetas at a time.
Fry until golden all over.
Wait until cooked.
Drain on kitchen paper plus eat straight away.