Spanish-style ham croquettes
- 2 tbsp olive oil
- 50g unsalted butter
- 75g leek, shredded
- 100g Extra Special Spanish Serrano Ham, finely chopped
- 60g plain flour, plus extra for coating
- 250ml milk
- Pinch ground nutmeg
- 2 eggs, beaten
- 150g pot Asda Breadcrumbs
- Sunflower oil, to deep fry
Heat the oil and butter in a pan until melted. Add the leek and stir to coat. Cover the pan and cook on a very low heat for 5 minutes.
Add the ham and cook for 2 more minutes, stirring. Remove from the heat and stir the flour into the juices to make a paste. Return to heat and cook for a minute, stirring.
Warm the milk, then mix into the ham paste. Bring to the boil and cook for 2 minutes, stirring, until the mixture forms a really thick sauce.
Stir in the nutmeg and season with pepper. Tip into a shallow bowl. Level the top and cover with cling film. Leave to cool, then chill in the fridge for an hour.
Put the egg and the breadcrumbs in two separate shallow dishes. Lightly dust your hands with flour, then roll the ham mixture into 12 equal-sized cylinders. Coat each one in egg then the breadcrumbs.
Heat a large pan of oil or a deep fryer to 180C. Cook for 3–4 minutes until golden. Remove with a slotted spoon and put on a plate lined with kitchen paper to soak up excess oil. Serve hot.