Dough for whole wheat chicken and ham croquettes

Melt the butter in a saucepan and poach the onion cut very small.

Shred the chicken and ham (in my case I used it from a broth I made previously) and brown it in the previous mixture.

Add the 100gr of whole wheat flour and brown it with the previous mixture to get rid of the raw taste.

When it is golden brown, add the hot milk little by little and stir continuously with the whisk. This will prevent lumps from forming.

Add salt and pepper to taste and add the nutmeg when the dough has thickened.

Spread the dough to cool, covering it with plastic wrap so that the top layer does not dry out.

The next day, when the dough is more solid, roll the dough into the shape you prefer. I dredge it first in flour, then in egg and finally in a minced rye and sesame toast.

There are about 50 croquettes, so use one portion and freeze the rest!