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1
Put the oil in a frying pan and warm it.
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2
Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil.
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3
Stir with a wooden spoon until it becomes a paste.
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4
Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even.
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5
Add the nutmeg, a pinch of salt and the ham cut into small pieces.
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6
Cook in the pan until the mixture is stiff, and don't stop stirring.
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7
As soon as the mixture is stiff enough, spoon it into a bowl and let it cool.
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8
Beat the egg.
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9
Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval).
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10
Dip each croqueta into the beaten egg and then dip it into the breadcrumbs which will stick to the croqueta because of the egg.
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11
Place each croqueta separately on a plate.
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12
You can fry them straight away, or put them into the fridge and leave them until you are ready to cook and eat them.
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13
Fry the croquetas in a pan with enough oil to cover them.
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14
When they are golden and crispy, take them out and lay them on kitchen roll to absorb the excess oil.
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15
Serve straight away.
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16
Croquetas are made of... amost anything!!
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17
: Instead of using ham, you can use serrano ham, bacon, cheese, tuna, cooked chicken, fish.......
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18
It is a perfect way to use up the last bits of roast meat or fish used the day before.
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19
Make more and freeze: You can make more croquetas than you intend to use, and freeze them once they are ready to fry.
