4 Serves
115 Mins
Heat olive oil in a frying pan over medium heat. Add the leek and sauté until soft, then stir in the cooked ham and fry for 1 minute.
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SpanishVitamin E
3 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
231 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
1591 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
6 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Stir in the all-purpose flour and cook for 5 minutes until golden. In a separate saucepan, heat the milk and beef stock until steaming, then season with nutmeg.
Gradually whisk the warm liquid into the ham mixture. Continue cooking over medium heat for 10 minutes until the mixture thickens significantly and pulls away from the sides of the pan.
Season with black pepper and salt to taste. Spread the mixture onto a baking sheet, cover with plastic wrap, and chill in the refrigerator for 1 hour.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Shape the chilled mixture into walnut-sized balls using a little olive oil on your hands.
Dredge each ball in flour, dip into the beaten egg, and coat thoroughly with breadcrumbs. Place on a tray and refrigerate for 30 minutes.
Heat cooking oil in a deep, heavy-bottomed pot to 180°C. Fry the croquetas in batches until golden brown, then drain on paper towels.
2
g58
g3
g
Lebanese
American