Makes 18
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  1. Heat the oil and butter in a heavy-bottomed saucepan over a medium heat. Cook the leek for one minute, then add three-quarters of the ham. Cook for another 4-5 minutes until the leek has softened and the fat from the ham has begun to melt.
  2. Turn the heat down to medium-low. Stir in the flour and cook for 5-6 minutes, stirring.
  3. Gradually stir in the warm milk, beating it in well until it forms a smooth paste.
  4. Cook for another 15 minutes until the sauce has the consistency of smooth mashed potato. Stir in the rest of the ham along with the Manchego. Season with white pepper, adding a small grating of nutmeg if desired.
  5. Transfer the béchamel sauce to a bowl and allow to cool, then cover with cling film, pressing it on to the surface to prevent a skin from forming. Place in the fridge for at least two hours.
  6. Beat the eggs in a shallow bowl. Place the breadcrumbs in a second bowl. Using floured hands, roll spoonfuls of the béchamel into cylinders. Dredge these in the egg, then roll in the breadcrumbs until well coated.
  7. Pour the oil into a large pan to a depth of 5cm and heat to 160˚C or until it begins to shimmer. Line a plate with several layers of kitchen paper.
  8. Working in small batches, fry the croquetas for 2-3 minutes until golden all over. Use a slotted spoon to transfer onto the kitchen paper to drain. Serve immediately.

Nutrition Facts

Per Serving (1 croquette): 135kcals, 8.3g fat (3.8g saturated), 9.9g carbs, 2.1g sugars, 5.2g protein, 0.5g fibre, 0.236g sodium

CanapésFreezer-friendlyDiabetic-friendly

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