Iberian croquettes

Homemade chicken, ham and hake croquettes

Preparation

1. Heat the oil in a saucepan while finely chopping the onion. Add it to the oil and stir. When slightly golden, add salt, pepper and nutmeg.
2. Add the minced chicken, ham and the previously chopped boiled egg.
3. Meanwhile, steam the hake, chop it and add it to the saucepan.
4. Stir well and, once everything is golden, add the flour and gradually incorporate the milk.
5. Once all the milk has been added, you can blend the mixture for a smoother texture or leave it as it is.
6. Continue stirring over high heat until the dough thickens. Then pour it into a mold, let it cool and refrigerate for 3 to 4 hours.
7. Beat the eggs and place the breadcrumbs in a bowl. Shape the croquettes and coat them in egg and breadcrumbs.
8. Let them rest in the fridge for about 20 minutes, then fry them in plenty of Molino de Ízcar EVOO.
9. Serve with a little EVOO mayonnaise… and enjoy!

Enjoy! If you liked it, leave your comment.