Jamon Croquettas

Cooking time: 3 hrs

Serves: 6

Ingredients

For the Bechamel

- 80g Butter

- 70g Plain flour

- 500ml Milk

- 2 x Bay leaves

- 2 tsp Olive oil

- 125g Serano ham, cut into slices

- Salt & Pepper

For the Coating

- 500g Breadcrumbs, white bread

- 4 x Eggs, beaten

- 500ml Vegetable oil, for frying

Method

- In a saute pan, heat up the butter and then add the flour and stir for a further 2 minutes on a medium heat.

- Add the ham and cook for 2 mins. Then pour in the milk & bay leaves, whisking slowly, bring to the boil to thicken & infuse into a bechamel.

- Remove from the heat, then remove the bay leaves. (the bechamel should be smooth and thick)

- Pour the bechamel onto a tray and allow to cool. Cling film and refrigerate for 2 hours (make the base 24 hours in advance for the best results).

- To shape the croquetas, use two spoons or your hands to make the shape. Then coat them with egg and then the breadcrumbs (this is called pané).

- Lightly shape with your hands once more, then place on a cling filmed plate and place in the fridge for 20 minutes before frying.

- Fry at 180ºc for 5 minutes until golden brown

-       Place on a paper towel to dry then serve straightaway with your favourite dip.