Four servings: 300 g chicken meat (cooked, roasted or boiled from a stock
preparation); 1/2 onion, finely chopped; ; 4 tbsp flour; 250 dl warm milk; 200 dl
of stock (or similar amount of water and 1 cube stock); 1 egg; breadcrumbs
(finely ground); olive oil, a pinch of salt.
Preparation: Chop the meat, remove the bones, skin, fat and reserve. Fry the
onion in a pan on a light fire until it gets softer; then add the flour, stir all the
elements and cook for a few seconds while you continue stirring the mass and
add the milk and the stock (both warm), and the nutmeg. Spoon again all the
elements, add the meat, and go on cooking on a mild fire until you see that the
mass takes on a semi-compact aspect and detaches, bit by bit, from the walls of
the casserole.
Let the mass get cool; next start to form the croquettes by scooping some of the
mass with a table spoon and shaping a quenelle with another table spoon;
cover with flour, soak each piece in bowl containing 1-2 whisked eggs, cover
with breadcrumbs and finally fry in a generous amount of oil. Croquettes can be
accompanied by a green salad to add some fiber to your diet.
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Cured Ham Croquettes (Croquetas de jamón) (31

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