Recipes / Cured ham croquettes
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Cured ham croquettes
Ham béchamel tucked beneath a crisp, golden coating.
Allow extra chilling time for the béchamel to become firm enough to shape; this is not included in the 30 minutes.
Choose your servings, tick off your ingredients and let’s get cooking.
Ingredients
For the béchamel:
For the filling:
For the coating:
For frying:
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
0 of 6 ingredients ticked
Step 1
Make a thick béchamel: melt the butter over a low heat and stir in the flour.
Step 2
Gradually stir in the milk until smooth. Season with salt, pepper and nutmeg, then transfer to a bowl to cool.
Step 3
Once the béchamel has cooled, chill it until firm enough to shape, then mix in the finely chopped cured ham.
Step 4
Shape into croquettes using two tablespoons.
Step 5
Coat in flour, beaten egg and breadcrumbs.
Step 6
Fry in hot oil for about 3 minutes until golden, then drain on kitchen paper.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
