Here’s another croquetta recipe. Much less time consuming than Rosa’s Croquettas, but very tasty. It’s a great way to use up leftover ham, and I think that this one works well for breakfast.
1/2 lb Cooked Ham, chopped fine
2 tbsp Flour
2 tbsp Olive Oil
1 cup Milk
Black Pepper, to taste
1 or more Eggs, beaten
Bread Crumbs for coating
Oil for frying
In a saucepan, make a roux of the Flour and Olive Oil: Heat the Oil in the pan and add the Flour, stirring and making sure that the flour does not burn. Slowly add the Milk while stirring, making sure that there are no lumps of flour. Continue to cook for a minute or so, you want the mixture to have the consistency of a thick chowder. Mix in the Black Pepper. Remove from heat and set aside to cool.
Once cooled, add the sauce to the Minced Ham, only a few tablespoons at a time, until the ham holds together well enough to shape. You may not need all of the sauce.
Form the Croquettas: with one or two spoons, make the shape of the Croquetta with 2 to 3 tablespoons of the ham mixture. Then coat with the Beaten Eggs and then with the Bread Crumbs. Set aside on a plate, and repeat until all of the mixture is used.
To cook the Croquettas, generously coat a pan in Oil. When the oil is heated, add the Croquettas and cook for a minute or so on each side, until golden brown and crispy. Transfer them carefully to drain on paper towels before serving.