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
- Sauté Base:
- In a pan, sauté the onion in butter and a little oil until soft.
- Add Ham:
- Make the Roux:
- Add flour and a pinch of nutmeg. Cook briefly.
- 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.
- Chill and Shape:
- Cool the dough in the fridge overnight.
- Form into croquette shapes.
- Fry:
- Coat in egg and breadcrumbs, then deep-fry until golden.
You may also enjoy
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients
less than 1 minute read
Ingredients