Spanish Croquettes

A very Spanish way to deal with leftover meat or fish. Children love to help make these patties, so give them a try.


Ingredients:

• 200 gr cooked chicken
• 100 gr Serrano ham, finely diced (optional)
• 30 gr butter
• 2 tbsp plain flour
• 150 ml milk, (or more if required)
• grated nutmeg
• Salt and Pepper

Also:

• 1 egg, beaten with 1 tbsp milk
• 150 gr fine breadcrumbs

Method:
Melt the butter in a pan, add the flour and stir to a smooth paste. Add a little milk at a time, stirring to avoid lumps. Add enough milk to make a very stiff white sauce, around 100-150ml, no more. Once the sauce is thick, turn the heat off.
Chop the cooked meat and mix it into the sauce, add salt, pepper and nutmeg to taste.
Pour the mix into a bowl and let it cool down completely.
Prepare a bowl with the beaten egg and milk. In a Separate bowl prepare some breadcrumbs.

To assemble:
Take a spoonful of the batter and coat it in the breadcrumbs, then dip it in the egg mix to coat all over; finally coat it again in the breadcrumbs, shape it into croquettes. Continue the same way until all the batter is used.
Refrigerate the croquettes for a few hours before cooking.
To cook them:
Shallow fry them in olive oil for a few minutes on each side.
Serve as part of a tapas meal.