Homemade croquettes

We make a good broth. Of stew. With the vegetables we are used to and add a chicken thigh.

Crumble the chicken and set aside along with a small glass of broth.

Let it cool, cover it and put it in the refrigerator for at least 6 to 8 hours (I usually do it overnight).

Form the croquettes. Dip the croquettes in the egg and the bread previously crushed.

Bake at 180° approximately 10 minutes, until golden brown, depending on the oven.

Once they are done and coated in batter, they can be frozen and taken directly to the oven.

Chop the onion into small pieces (if you do not want to find the pieces you can pass it through the grinder) and fry it with a little olive oil.

Add a couple of tablespoons of whole wheat flour and brown it with the onion.

Add the crumbled chicken and the ham in small cubes.

Start adding the broth, little by little and checking the consistency. Until it is a dough that comes off by itself from the pan.

Add salt once the ham has released a little flavor and add the nutmeg and pepper.

Remove from the heat and place the dough on a plate, well spread out.