Croquettes de Jamón

Spanish Ham Croquettes

are a common sight on bar counters and in homes across
Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon
serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded
salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.
Start the preparation the previous day to allow the béchamel time to set. It
will make the mixture easier to handle when shaping the croquetas.

• Serves 6
• Difficulty: intermediate

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 3 tablespoons all-purpose flour for coating
• 3/4 pound ground beef
• 3 medium potatoes, peeled
• 3 onions, chopped
• 3 ounces jamón, finely chopped
• Salt
• 2 eggs, beaten
• panko bread crumbs
• 1/2 cup olive oil for frying
• soy sauce (optional)

Preparations

1.Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes.
2. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
3.Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft.
4.Stir in beef, ham and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated.
5.Combine beef, ham and onions with potatoes, and stir well.
6.Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
7.Shape potato and meat mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. 8.Then dip in egg, and coat with panko bread crumbs.
9.Carefully place patties into oil, and fry until golden brown on each side.
10. Fancy plating as shown in the picture.


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