Chicken croquettes

We make the béchamel sauce: In a frying pan put a spoonful of butter and a spoonful of EVOO. Chop 3 cloves of garlic and half a medium onion very small and add it to the oil.

Heat half a liter of milk and add the flour (exact quantity: 42 grams of flour for 500ml of milk). Then add the milk little by little to the pan and stir. Note: I have used 100% whole spelt and as it is very difficult to dilute I have beaten it in the mini-primer and again in the frying pan.

In the meantime I have been making 3 grilled breast fillets and once this I have put it in the mincer.

Mix the béchamel sauce and the chicken and season with salt, nutmeg and black pepper.

Cook everything together for at least 10 minutes. Let the dough cool and make the croquettes passing them through a minimum of flour, egg and breadcrumbs. Note: I have left the dough in the fridge for 2 hours to get consistency but it is much better if you leave it overnight. And that's it! Now you have the croquettes. I have made them in the form of balls to be much easier to manipulate and I have fried them in AOVE.