Makes around 20
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- Melt the butter with the olive oil in a saucepan over a medium heat. Add the flour and cook 1-2 minutes, whisking constantly. Gradually whisk in the milk and continue to cook for another 2-3 minutes until smooth.
- Using a wooden spoon, stir in the ham, cheese and nutmeg, if using. Cook for another 1-2 minutes, stirring, until the mixture begins to pull away from the sides of the pan.
- Transfer to a 20cm square baking tin and spread out evenly. Allow to cool, then cover with cling film and place in the fridge for at least three hours or overnight.
- When ready to cook, lightly beat the eggs in a shallow dish and pour the breadcrumbs into another dish, breaking up any clumps.
- Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the breadcrumbs. Place the coated croquettes on a baking tray and place in the fridge for 30 minutes – this step is essential to prevent them from falling apart.
- Pour enough vegetable oil into a large pot to reach a depth of 3cm. Heat over a medium high heat until a breadcrumb dropped into the oil sizzles instantly.
- Working in batches, fry the croquettes for 2-3 minutes until golden brown and crispy. Drain on a plate lined with kitchen paper, then serve immediately with tomato and chilli relish or your favourite dipping sauce.
Per Serving: 150kcals, 10.6g fat (3.5g saturated), 9.9g carbs (1.1g sugars), 3.9g protein, 0.5g fibre, 0.161g sodium
TOP TIP: If you can’t find Serrano ham, use Parma ham or prosciutto.
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