1 - step 1
To make the filling, heat the olive oil in a pan until it starts to shimmer.
2 - Add the leek and sauté until soft but not coloured.
3 - Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.
4 - step 2
Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling.
5 - Season with a few scrapes of nutmeg.
Ham croquetas | Taste Board
6 - Gradually add the liquid, a few tbsp at a time, stirring constantly.
7 - step 3
Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
8 - step 4
Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with.
9 - The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
10 - step 5
Smooth the mixture onto a baking tray (30 x 20cm is fine).
11 - Once it has stopped steaming, cover with cling film to stop it drying out.
12 - Leave to cool before putting it in the fridge for 1 hr.
13 - step 6
When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs.
14 - Take the ham mixture out of the fridge.
15 - Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
16 - step 7
Roll a spoonful of the mixture between your palms.
17 - The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball.
18 - Then begin coating as follows.
19 - step 8
Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs.
20 - Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins.
21 - step 9
If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins.
22 - If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer.
23 - Then add 5-6 croquetas at a time and fry until golden all over.
24 - Once cooked, drain on kitchen paper and eat straight away.
