Ham croquettes 🥟🍖.

1. Cut the onion and the Iberian ham into small pieces and set aside.

2. Place the butter in a frying pan and when it starts to melt, add the onion and sauté it in the butter, mixing well.

11. With the help of a spoon we take the dough, shape it and pass it first through the flour, then the egg and finally the breadcrumbs, and so on until the dough is finished. (I got about 12 croquettes, it depends on the size of croquettes we want to make).

12. Once this is done we can fry them in the pan with EVOO or freeze them to make them later. In any case, enjoy!

3. While the onion is lightly browning, in another pan we sauté the ham separately (we do this to make the ham release the excess fat so that the croquettes are "thinner" when we eat them). Once done, turn off the heat and drain the ham.

4. In a saucepan we will put to boil the milk, salt, pepper and nutmeg and in another saucepan the broth. (The broth I used is chicken broth, but you can use boiled or ham broth,...).

5. When the onion is well browned, add the drained ham and mix.

6. Then add the whole wheat flour (90 grams) to the pan with the ham and onion and cook it while stirring.

7. When the milk and broth come to a boil, stop the fire. We begin to pour the milk into the previous mixture in 3 parts to avoid lumps. Once this is done with the milk, add the broth and mix well to avoid lumps.

8. Do not stop mixing until you get a creamy texture dough, now it is time to taste it and correct salt, pepper or nutmeg (if you have to do it now, then it will not be the same).

Remove from the heat and place it in a tray or container. We will cover it "to skin" with plastic wrap and put it in the refrigerator. We will wait until the next day, since they need 1 day of rest to be able to shape the croquettes.

10. After a day and with the dough already rested we take it out of the fridge and prepare the ingredients for the batter. We put in 3 different containers and separately a beaten egg, bread crumbs and whole wheat flour.