Directions
- 1chop the jamon into small pieces
- 2prepare the bechamel sauce: properly poach the onion before adding the flour to toast the roux
- 3add the warm milk little by little to the roux, using a spatula to avoid developing too much gluten
- 4add the chopped jamon and the fried eggs to the bechamel sauce
- 5after 12 hours in the fridge, shape the croquettes with two spoons and freeze them to make the coating easier later and reduce the amount of falling particles during frying
- 6coat the croquettes in beaten egg and breadcrumbs
- 7fry the croquettes until golden brown
Ingredients
- 150 grams jamon
- 1 liter milk
- 1 onion
- 50 grams flour
- 50 grams butter
- 3 eggs
- 200 grams bread crumbs
Equipment
frying pansaucepanknifecutting boardspatulatwo spoonsbowl
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