- 75 gr, butter
- 200 gr. flour
- 1 liter milk
- 100 gr. cooked ham
- 1 boiled egg
- Flour for coating
- Egg, beaten for coating
- Breadcrumbs for coating
- To make a béchamel, melt the butter in a saucepan over la 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. Then coat with flour, beaten egg and bread crumbs. Fry in plenty of hot oil dry on absorbent paper. Serve.
Add Iberian ham, sliced chicken breast, monkfish, mussels, prawns, vegetables, mushrooms or any ingredient you like to make your favorite croquette.Depending on the type of ingredients, serve with red or white wine or even cava or champagne.