Serrano ham and mushroom rf croquettes

First, poach the onion with olive oil in a frying pan. When it gets colored, add the serrano ham cut into cubes or strips (as you prefer) in the same pan and continue frying everything together.

Add the glass and a half of milk and the 3 tablespoons of flour and stir until a more or less thick dough is formed. The quantities of milk and flour will depend on the quantity of ingredients you use; it is better to add little by little and integrate as you see the texture. Add salt, pepper and nutmeg to taste!!!!

When the dough is thick, place in a deep dish (or wherever you want) and cover with plastic wrap (it must be in contact with the dough to prevent the top from drying out) and place in the refrigerator for a whole day to make it more compact.

After that day, shape the dough into croquettes and dip in egg and then in breadcrumbs. Here you can freeze them to eat later or make them directly.

Place on a baking sheet and bake at 220 heat up and down (about 20-25 minutes, depending on the oven).