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Ham and mushroom croquettes

 

If you know me you'll know that this is one of my favourite tapas dishes. I've combined the jamón (Spanish ham) and mushrooms. But you can use just jamón, or mushrooms, or experiment with other fillings of your choice such as spinach, chicken, fish or cheese or seasoning with some parsley.  It is best to make the filling the day before and let it cool overnight which I find helps with splitting up the cooking time.


Ingredients
300 g  mushrooms
180g  spanish ham (jamón)
1 large onion
400ml milk
70 g flour
1 teaspoon nutmeg
breadcrumbs
2 eggs
olive oil for cooking and deep frying
butter (optional)
salt
parsley- optional - for garnishing



Milk and flour quantities are approximations, you might need a bit more or less. But that's why it's also important to add the milk in slowly.

1.Wash the mushrooms and dry them thoroughly.
2. Peel and dice the onion very finely. Dice the ham very finely as well (unless you are using already finely diced ham pieces).


 


3.Heat the oil (or butter) in a frying pan and add the onion. If you use butter, add the onions when the butter starts to foam. 
4.Mix over a medium heat until the onions start to change colour slightly.
5. Add the mushrooms, mix and cook until the mushrooms start to release water.
6. Add the jamón and mix.
7. Add a generous pinch of salt and nutmeg, mix well.


 


 


8. Add the flour and stir continously for a few minutes until all the flour has been incorporated.


 


9. Next, we are going to start adding small amounts of milk at a time to the frying pan. Each time you add a small amount of milk, continue stirring continuously until well incorporated, and then add a bit more milk, and keep repeating the process. The stirring needs to be continuous until all the milk has been added, and will take approximately 30 minutes. The mixture should not stick to the frying pan when stirring, it should be able to "clean" the frying pan. After approximately 30 minutes, the mixture should form a thick semi solid paste.


 


 



Towards the end.

 

 



 


 



Video demonstrating how the consistency should look at the end!


10.Transfer the paste to a plate and leave to cool. Cover with cling film and then place in the refrigerator for a couple of hours.
11. Now we are going to start the second part, which I usually do the day after. Beat 1-2 eggs in a small bowl with a pinch of salt.
12. Place breadcrumbs in another small bowl.
13. Scoop out the paste using a spoon and shape the croquettes, either using your hands to make a ball shape, or use a spoon to make the typical elongated shape.


14. Coat each croquette first in egg, and then in breadcrumbs.

 


 


15. Heat oil in a frying pan. Once the oil is hot, deep fry the croquettes in batches, usually for 2-3 minutues at a time or until golden. You may need to turn them around half way through if one side is uncooked.


16. Once nice and golden, transfer and drain out any excess oil using a paper towel.
17. If you can, serve immeditely as they will be extra crunchy straight away!


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