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1
In a large pan, melt the butter, add the onions, and saute until translucent.
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2
Stir in 13 cup flour to make a roux add more butter if necessary to make a smooth roux.
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3
Gradually whisk in the milk to form a smooth sauce.
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4
Continue cooking until the sauce thickens.
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5
Your sauce needs to be very thick like wallpaper paste!
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6
Whisk in nutmeg, sherry, and parsley.
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7
Fold in the ground ham and one cup bread crumbs.
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8
Let simmer for five minutes on low heat.
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9
Taste and season with salt and pepper if necessary the ham probably has enough salt already.
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10
Spoon the mixture into a baking pan and refrigerate until well chilled at least one hour.
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11
NOTE:
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12
The mixture needs to be firm enough to form into rolls.
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13
If your mixture is too soft or sticky, add some additional bread crumbs.
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14
Shape the ham mixture into logs about 3/4 inch thick and three inches long.
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15
Make an egg wash by beating the eggs with water until frothy in a small bowl.
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16
Combine the bread crumbs and flour in a second bowl; add salt and pepper.
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17
Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs.
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18
Dip a second time and re-roll in bread crumbs.
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19
IMPORTANT:
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20
Cover logs with plastic wrap and refrigerate for two to three hours.
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21
(You may also freeze for later use, or use the freezer to quickly chill them.)
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22
Saute the croquetas in hot oil about 350 degrees F, a few at a time, three to four minutes, turning occasionally, until golden brown.
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23
Remove from oil and drain on paper towels.
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24
You may also cook them in a deep fat fryer.
