Instruction

• step 1 Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted
• Immediately rinse under cold running water, then squeeze out the excess water and finely chop
• step 2 Warm the milk in a pan over a low heat until just steaming
• Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little
• Gradually add the warm milk, a little at a time, until you have a thick, silky sauce
• Bubble for a minute or two, stirring to make sure all the flour has cooked out
• Season
• step 3 Add the manchego, jamón and wild garlic to the pan, and beat to combine
• Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr
• Will keep chilled for up to 24 hrs
• step 4 Lightly oil your hands and shape the mixture into 18-20 even-sized balls
• Arrange on a baking tray and freeze for 30 mins to firm up
• step 5 Beat the egg in a shallow dish with a little seasoning
• Tip the panko into a second dish
• Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs
• At this point, the raw croquetas can be frozen for up to three months
• Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds
• Fry the croquetas in batches for 2-3 mins until deeply golden
• To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside
• Remove to a sheet of kitchen paper using a slotted spoon and leave to drain
• Serve warm with a glass of sherry