Croquettes

PREPARATION  20 minutes chilling time

COOKING  30 minutes

MAKES  24

90 g (3¼ oz/¹/₃ cup) butter

1 small brown onion, finely chopped

115 g (4 oz) open cap mushrooms, finely chopped

125 g (4½ oz/1 cup) plain (all-purpose) flour

250 ml (9 fl oz/1 cup) milk

185 ml (6 fl oz/¾ cup) chicken stock

115 g (4 oz) jamón or prosciutto, finely chopped

60 g (2¼ oz/½ cup) plain (all-purpose) flour, extra

2 eggs, lightly beaten

50 g (1¾ oz/½ cup) dry breadcrumbs

olive oil, for deep-frying

Melt the butter in a saucepan over low heat, add the onion and cook for 5 minutes, or until translucent. Add the mushrooms and cook over low heat, stirring occasionally, for 5 minutes. Add the flour and stir over low–medium heat for 1 minute, or until the mixture is dry and crumbly and begins to change colour. Remove from the heat and gradually add the milk, stirring until smooth. Stir in the stock and return to the heat, stirring until the mixture boils and thickens. Stir in the jamón and some black pepper, then transfer the mixture to a bowl to cool for about 2 hours.

Roll heaped tablespoons of the mixture into croquette shapes about 6 cm (2½ inch) long. Put the extra flour, beaten egg and breadcrumbs in three separate shallow bowls. Toss the croquettes in the flour, dip in the egg, allowing the excess to drain away, then roll in the breadcrumbs. Put on a baking tray and refrigerate for about 30 minutes.

Fill a deep, heavy-based saucepan one-third full of oil and heat to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds. Add the croquettes in batches and deep-fry for 3 minutes, turning, until brown. Drain well on paper towel. Sprinkle with salt before serving hot.