HOMEMADE HAM CROQUETTES

1) First of all. We will do with the two units of egg we will put them to cook in a saucepan with cold water to make hard-boiled eggs and we begin to count 15 minutes after the water starts to boil. Once they are done we pass them through cold water and peel them. Set aside.

2) I recommend that before you start making the bechamel sauce for the croquettes. We peseseis all the ingredients to have them all prepared during the process as they go in a row. The milk for example you have to take it out before so that when cooking it is at room temperature. The quantities are the right ones that I have put and there are enough croquettes.

7) After 2 minutes it is time to add the 200 grams of flour little by little in the saucepan. You have to add the flour little by little and keep stirring once you are adding it to incorporate it well into the mixture and check that it does not stick or burn.

8) Once the flour is well incorporated, we are going to add little by little the 800 grams of milk at room temperature. I have been doing it little by little and with some rods I have been mixing it well and once well incorporated that amount I'm doing more milk and so on until incorporating it all. Once all the milk is incorporated, do not stop stirring with the stirring rods until you see a homogeneous dough with body.

9) Once the béchamel sauce is almost ready, it is time to add salt and pepper to taste. I first put about 20 grams of salt because as the ham is salty I don't want to overdo it. I stir well and add a pinch of nutmeg and pepper and stir well so that it is well incorporated into the mixture.

10) The dough is well done. We take a glass pyrex and brush it with olive oil. In this way the next day the dough will come out of the bowl without difficulty. After brushing we incorporate the dough well balanced throughout the bowl and let it rest until it cools. Once cooled we cover it with plastic wrap well stuck to the dough so that it does not form moisture. And we put it in the refrigerator overnight.

3) With the help of a mincer or manual, chop the onion finely and then the ham to make it very small. 11) The next day, take out the dough and cut it with a knife first in vertical stripes of the same size and then in horizontal stripes as if it were a grid. We take two plates. In one plate we beat two eggs (you may need to beat another one later). And in the other plate we put the breadcrumbs (I recommend you to buy the special one for croquettes, the result is much better).

12)We take a portion of the grid in half. Previously we grease our hands with oil because it will be much easier to shape them. We take half of the square we hechamos the bowl of bread crumbs we take it and give it oval or round shape to taste. Then we mix it in the egg and then we put it back in the breadcrumbs and ready you put it in a big tupper with parchment paper to avoid sticking once frozen. And we do this with all the dough. This is teamwork so you will go much faster.

13) Once the croquettes are done and stored in the tuppers, freeze them and the next day they can be tasted.

I fried them in a deep fryer, it is nothing fit but for me the croquettes are for occasional consumption and if one day I want to make them the way they are best. If you want you can put them in fryers without oil or in the oven.

3) With the help of a mincer or manual, chop the onion finely and then the ham to make it very small. I hope that if you make them you like them and do not hesitate to send me photos. Look how nice and beautiful mine have been. I'm silly and I forgot the photo to split it because I ate it before thinking about it😢😢😢

4)I recommend using a saucepan instead of a frying pan so that you can mix well. Put the saucepan on the fire and add the amount of olive oil and heat it over medium heat. Once it is very hot add a beautiful spoonful of the chopped ham and we throw it in the hot oil and let it sauté for about two minutes so in this way we aromatize it a little.

5) While we have in the pan the oil with the spoonful of ham. Mix the reserved bowl of hard-boiled egg with the chopped ham and mix well. Set aside. Once the oil has been flavored with the ham for about two minutes. Add the chopped onion and sauté over medium heat for about 5 minutes or until you see that it is well transparent.

6) Once the onion is cooked, it is time to add the egg mixture and the previously chopped ham. Add it together with the onion and sauté for 2 minutes over medium heat, stirring well so that it does not burn.