Instruction

• step 1 To make the filling, heat the olive oil in a pan until it starts to shimmer
• Add the leek and sauté until soft but not coloured
• Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins
• step 2 Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling
• Season with a few scrapes of nutmeg
• Gradually add the liquid, a few tbsp at a time, stirring constantly
• step 3 Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it
• step 4 Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with
• The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes
• step 5 Smooth the mixture onto a baking tray (30 x 20cm is fine)
• Once it has stopped steaming, cover with cling film to stop it drying out
• Leave to cool before putting it in the fridge for 1 hr
• step 6 When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs
• Take the ham mixture out of the fridge
• Put a little bit of olive oil on your hands to make it easier to roll the croquetas
• step 7 Roll a spoonful of the mixture between your palms
• The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball
• Then begin coating as follows
• step 8 Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs
• Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins
• step 9 If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins
• If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer
• Then add 5-6 croquetas at a time and fry until golden all over
• Once cooked, drain on kitchen paper and eat straight away