Jamon & wild garlic croquetas

Prepare

1. 🥄step 1

Cook

1. 🔥Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted.

Prepare

1. 🧂Immediately rinse under cold running water, then squeeze out the excess water and finely chop.

Steps

1. 🍳step 2

Cook

1. 🫇Warm the milk in a pan over a low heat until just steaming.

Steps

1. 🍽️Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little.
2. 🌿Gradually add the warm milk, a little at a time, until you have a thick, silky sauce.

Cook

1. 🌿Bubble for a minute or two, stirring to make sure all the flour has cooked out.

Prepare

1. ✨Season.

Steps

1. 🥄step 3

Prepare

1. 🔥Add the manchego, jamón and wild garlic to the pan, and beat to combine.

Serve

1. 🧂Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr.

Steps

1. 🍳Will keep chilled for up to 24 hrs.
2. 🫇step 4

Prepare

1. 🫇Lightly oil your hands and shape the mixture into 18-20 even-sized balls.

Steps

1. 🍽️Arrange on a baking tray and freeze for 30 mins to firm up.
2. 🌿step 5

Prepare

1. 🌿Beat the egg in a shallow dish with a little seasoning.

Steps

1. ✨Tip the panko into a second dish.
2. 🥄Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs.
3. 🔥At this point, the raw croquetas can be frozen for up to three months.
4. 🧂Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds.

Cook

1. 🥄Fry the croquetas in batches for 2-3 mins until deeply golden.
2. 🔥To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside.

Steps

1. 🔥Remove to a sheet of kitchen paper using a slotted spoon and leave to drain.

Serve

1. 🧂Serve warm with a glass of sherry.