Traditional Dishes of Europe Recipebook | Page 17

16
07
SPANISH DISH: HAM CROQUETTES
School: CPR Tirso de Molina
Ingredients
200 g of Serrano ham
Chives
1 garlic clove
100 g of flour
100 g of olive oil (or butter)
1 l of milk
Parsley
Olive oil to fry
3 beaten eggs
Breadcrumbs
Process
-Put the oil in a pan or cut the butter into cubes
and put it to melt in a casserole. Finely chop the
onion and garlic clove and add them to the
casserole. Stir fry for 5-6 minutes, add the
chopped ham and fry.
Add the flour and sauté well. Pour the milk little
by little, without stirring. Cook the bechamel for
20 minutes, stirring constantly. Sprinkle with
chopped parsley and spread the dough over a
dish. Spread the surface with a little butter so
that it does not crust and let it cool.
When the dough is cold, cut and mold the
croquettes. Coat them, with flour, egg and bread
crumbs and fry them in hot oil.
When they are made, remove them from the pan
and put them to drain excess oil on a plate
covered with paper towels.