Black pudding croquettes

Prepare the béchamel sauce: add the oil and wait for it to heat up but not to boil, then add the flour and the milk and wait for it to mix well.

When the béchamel sauce is ready, put it in a bowl and add the black pudding that we have crumbled and without skin, with a spatula mix it well. We test it for salt and if we find it a little bland we add it, watching not to salt too much because the black pudding is seasoned (in my case I have not added salt)

Once the mixture is homogeneous, we put it in the refrigerator for about an hour so that it is firm, and then with the help of a spoon or with the hands if it is not very firm, we shape it into croquettes.

We assemble the croquettes and coat them in breadcrumbs and egg, and then we can fry them in oil.