Preparation
- To make the filling, heat the olive oil in a pan until it starts to shimmer.
- Add the leek and sauté until soft but not coloured.
- Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins.
- Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling.
- Season with a few scrapes of nutmeg.
- Gradually add the liquid, a few tbsp at a time, stirring constantly.
- Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
- Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with.
- The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes.
- Smooth the mixture onto a baking tray (30 x 20cm is fine).
- Once it has stopped steaming, cover with cling film to stop it drying out.
- Leave to cool before putting it in the fridge for 1 hr.
- When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs.
- Take the ham mixture out of the fridge.
- Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
- Roll a spoonful of the mixture between your palms.
- The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball.
- Then begin coating as follows.
- Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs.
- Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins.
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