Four servings: One golf ball of butter; 4 tbsp flour; milk; 350 g cured ham cut
into very small cubes; 3 eggs (2 of them fresh, and the other one hard-boiled
and finely chopped); breadcrumbs (finely ground).
Preparation: Melt down the butter in a pan on a medium fire, and add the flour
to get a thick paste. At this moment, add the milk (a little warm) bit by bit to get
a thick béchamel that will allow to produce the croquettes.
Now add the ham dice and the hard-boiled egg to this béchamel, stir all the
ingredients and pour this paste in a bowl to get cold.
Once the croquette paste is cold, arrange 3 plates in a row: one containing the
flour, another containing the egg/s whisked, and the other containing the
breadcrumbs. Form the croquettes by cutting some paste with one table spoon
and shape a quenelle-like croquette with the help of another table spoon. Now,
flour the croquettes, soaked them in the whisked egg and cover with the
breadcrumbs, while giving the finishing touches to the form of croquettes with
both hands. Finally, fry the croquettes in abundant olive and place them on
paper towels.
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Codfish Croquettes (Croquetas de bacalao) (32)

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