Ham croquetas

1. To make the filling, heat the olive oil in a pan until shimmering. Add the leek and sauté until soft but not coloured, then stir in the ham, fry for 1 minute, and stir in the flour. Fry over medium heat, stirring occasionally, until golden but not burnt, about 5 minutes.
2. Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling, then season with a few scrapes of nutmeg. Gradually add the liquid to the filling a few tablespoons at a time, stirring constantly.
3. Once all the liquid is incorporated, continue cooking over medium heat for about 10 minutes, until it thickens and leaves the sides of the pan.
4. Season with black pepper and adjust the salt if needed, as the ham can be very salty. The filling needs to be really thick so the croquetas hold their shape.
5. Smooth the mixture onto a baking tray, about 30 x 20cm, and once it stops steaming, cover with cling film and leave to cool, then chill for 1 hour.
6. Line up three bowls of flour, beaten egg and breadcrumbs. Rub a little olive oil on your hands and roll spoonfuls of the mixture into walnut-sized balls.
7. Coat each in flour, just a dusting, then egg, then breadcrumbs, place on a tray, and chill for 30 minutes.
8. Heat the oil to 180°C in a deep-fat fryer or heavy saucepan and fry 5 to 6 croquetas at a time until golden all over. Drain on kitchen paper and eat straight away.

Tips from the ZestyPlate Kitchen

• Cook the béchamel filling until very thick, otherwise the croquetas won't hold their shape in the oil.
• Chill the filling right through before shaping, as it handles far more easily when cold and firm.
• Coat in the classic order of flour, egg, then breadcrumbs, and chill again before frying for a crisp shell.
• Be cautious with salt; jamón is salty, so taste the filling before you add any.