-
1
Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
-
2
Add flour to melted butter and mix well with whisk.
-
3
Add 1/2 cup milk to saucepan and increase heat to medium-high.
-
4
Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
-
5
Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
-
6
Add minced ham and season lightly with salt (as ham is already salty).
-
7
Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
-
8
Refrigerate mixture at least 2 hours, but overnight is best.
-
9
To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
-
10
Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
-
11
Heat oil in a large pan over medium to medium-high heat.
-
12
Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
-
13
After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
-
14
Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
-
15
I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
