Croquetas a la Española Spanish Croquettes
Spanish Ham Croquetes are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch or a dinner along with a salad.
The jamon serrano (cured ham) in this recipe could be replaced with chopped hard-boiled eggs, cheese or just about any vegetable.
Start the preparation the previous day to allow the bechamel time to set. It will make the mixture easier to handle when shaping the croquettes.
50 grams of cured ham
125 grams of minced beef
1/2 liter of milk
40 grams of butter
200grams of breadcrums
10 dessert spoons of flour
It serves 4 people
1.Put the butter into a small pan and melt it gently, then add the minced meat and stir well.
2.Cut the cured ham into small squares and add to the butter and meat mixture.
3.When the meat is cooked add the 10 dessert spoons of lour one at a time and stir well.
4.Cook the flour for a minute then very slowly add the cold milk , keeping the mixture moving all the time. Ad some salt (to taste).
5.When all the milk has been added transfer the mixture into a shallow dish and leave it to cool.
6.A better result is achieved if the mixture can be left for around 4 hours as it seems to stick together and stay together better. Leave it at room temperature, not in the fridge.
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