Cocido croquettes

Ingredients

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Method

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1. 1Sauté the onion, hen meat and ham. In a frying pan with the tablespoon of oil, we sauté the very finely chopped onion with a pinch of salt over a medium heat. When it starts to turn translucent, we add the very finely chopped hen meat and ham and sauté them for a couple of minutes.
2. 2Toast the flour. We add the flour and cornflour and stir with a wooden spoon until they turn from white to golden. If any white patches remain, the mixture tastes of raw flour; if we take it too far, it burns.
3. 3Add the milk and stock. We pour in the milk little by little, stirring constantly; as the mixture comes together, we add more until we have used the whole litre. Then we add the stock. We use a hand blender directly in the pan to remove any lumps and leave the mixture to cook, adjusting the salt.
4. 4Check whether it is ready. It is ready when we run the slotted spoon across the bottom and the mixture sticks, leaving a trail.
5. 5Cool the mixture. We tip it into a serving dish or onto a large plate, spread it out well, cover it with foil or cling film and leave it to cool.
6. 6Shape and coat. For small croquettes like ours, dipping them in beaten egg and breadcrumbs is enough: we scoop up the mixture with a cupped hand and shape them without pressing too hard. For larger croquettes, it is better to coat them in flour first, then egg and then breadcrumbs, so they do not split during frying.
7. 7Fry. We fry them in a small frying pan with plenty of piping hot olive oil, taking care not to burn ourselves, and lift them out once golden onto kitchen paper to drain.