Ham croquetas

Method

• step 1

  Heat a non-stick pan and fry the ham and bay leaf gently until any fat has melted off the ham, then scoop it out leaving the fat behind.

• step 2

  Add the butter to the pan and, when it has melted, stir in the flour to make a thick paste.

• step 3

  Gradually stir in the milk until you have a smooth sauce.

• step 4

  Add back the bay leaf and ham and simmer over a low heat for 10-15 minutes. Add the cheese and stir until melted, then add a good grating of nutmeg and season really well.

• step 5

  Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)

• step 6

  Scoop out large teaspoonfuls of the mix and roll each into balls about 3cm across.

• step 7

  Put the beaten egg on one plate and breadcrumbs on another. Roll the balls in the egg then the crumbs. Repeat so you have a double layer of egg and breadcrumbs.

• step 8

  Fill a pan no more than ⅓ full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the balls in batches for 2-3 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep cooked croquetas warm in a very low oven).