Ham croquettes with salad

Ingredients for 4 portions

• 40 gButter
• 2 tbspOlive oil, for the béchamel
• ½Yellow onion, finely chopped
• 120 gProsciutto, finely chopped
• 70 gPlain flour
• 600 mlMilk, warm
• to tasteNutmeg
• to tasteSalt
• 2Eggs, beaten
• 100 gBreadcrumbs
• 200 mlOlive oil, for frying

On the side

• 1Lettuce
• 2Tomatoes
• 2 tbspOlive oil, for the salad
• 1 tbspVinegar

Method

1. Melt the butter with the oil in a wide frying pan or saucepan over a medium-low heat and cook the onion for about 8 minutes, until soft and translucent.
2. Add the ham and fry for 1 minute. Stir in the flour and cook for 2–3 minutes, stirring all the time, so it loses its raw taste.
3. Pour in the warm milk a little at a time, stirring constantly, and cook over a low heat for about 15 minutes, until the mixture is thick and comes away from the sides of the pan. Season with nutmeg and salt (go easy, as the ham is already salty).
4. Spread the mixture in a dish, cover with cling film pressed onto the surface and chill for at least 3 hours, ideally overnight.
5. Shape the croquettes with two spoons or your hands, then dip them in the beaten egg and roll them in the breadcrumbs.
6. Heat the oil in a small, deep frying pan and fry the croquettes in batches for 2–3 minutes, until golden all over. Drain on kitchen paper.
7. Tear the lettuce, cut the tomatoes into wedges and dress with the oil, vinegar and a pinch of salt.
8. Serve the croquettes hot, with the salad.

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