less than 1 minute read

Ingredients

  • 50g butter
  • Olive oil
  • 50g onion, chopped
  • 50g ham, minced
  • 45g wheat flour
  • 125ml milk
  • 125ml ham broth
  • Nutmeg
  • Salt and pepper
  • 1 egg
  • Breadcrumbs

Directions

  1. Sauté Base:
    • In a pan, sauté the onion in butter and a little oil until soft.
  2. Add Ham:
    • Stir in the minced ham.
  3. Make the Roux:
    • Add flour and a pinch of nutmeg. Cook briefly.
  4. Form Dough:
    • Stir in the milk first. When thickened, add the broth.
    • Stir until smooth and uniform. Dough is ready when it pulls cleanly off a spoon or the pan.
  5. Chill and Shape:
    • Cool the dough in the fridge overnight.
    • Form into croquette shapes.
  6. Fry:
    • Coat in egg and breadcrumbs, then deep-fry until golden.

Categories: ,

Updated: