- 75 gr. butter
- 200 gr. flour
- 1 liter milk
- 100 gr. cooked ham
- 1 boiled egg
- Flour for coating
- 1 beaten egg, for coating
- Breadcrumbs for coating
- Shelled sunflower seeds for coating
- To make a béchamel, melt the butter in a saucepan over low heat, then add flour. The idea is to obtain what we call a "roux", a compact paste that is neither too dry and pasty nor too liquid. Continue to simmer while gradually adding the milk, stirring constantly with a wooden spoon or whisk until a thick sauce with the texture of a light puree has formed. Remove from heat.
- Now add a few slices of chopped ham, the finely chopped boiled egg, and season with salt and pepper. Reserve.
- Let the sauce cool and form the patties and then coat with flour, beaten egg and bread crumbs mixed with sunflower seeds..
- Fry in plenty of hot oil dry on absorbent paper. Serve.
You also can change the order around: in this case, prepare the bechamel sauce and when you remove it from the heat and, while still warm, use it to coat sliced ham and boiled egg, instead. Allow to cool on a baking tray (coated with olive oil so the croquettes don’t stick). You can also use the sauce to coat with other ingredients: pork chops, tender vegetables, chicken breasts, etc.. The process of coating food with bechamel is known as “VilleroyYoung red that’s meaty on the palate with a lingering flavor and fruity nose.