Medium

Serrano ham and egg croquettes

Name: Serrano ham and egg croquettes
Prep time: 270 min
Cook time: 45 min
Total time: 315 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 100 g Serrano ham (finely chopped); 150 g Egg (1 egg to boil and 2 for coating); 500 ml Milk; 70 g Plain flour; 60 g Onion; 15 g Butter; 70 ml Extra virgin olive oil (30 ml for cooking and 40 ml estimated absorption; prepare a separate 500 ml frying bath); 120 g Breadcrumbs; 0.3 g Nutmeg; 1 g Salt (adjust to taste depending on the ham); 0.3 g Black pepper

Total time5 h 15 min Preparation and possible waiting 4 h 30 min · Cooking 45 min

Preparation and possible waiting: 4 h 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Creamy béchamel croquettes with Serrano ham and boiled egg beneath a thin, crisp breadcrumb coating.

Jump to steps

4 h 30 minpreparation and possible waiting

45 mincooking

6servings

1.636 kcalwhole recipe

273 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 5 h 15 min Preparation and possible waiting 4 h 30 min · Cooking 45 min

Preparation and possible waiting: 4 h 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Appetiser More than 2 hours Spanish

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Peanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserLunch

Preparation

FryingBoilingSautéing

Appliances

Frying panSaucepan

Cuisine

SpanishTraditional

Season

All year round

Occasion

For sharingMake ahead

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Boil one egg for 10 minutes, cool, peel and chop. Keep the other two raw eggs refrigerated for coating.
Finely chop the onion and soften in 30 ml olive oil over a medium-low heat for 8 minutes. Add the butter, then stir in the flour once melted.
Cook for 2 minutes without browning.
Whisk in the warm milk gradually. Cook, stirring, for about 10 minutes until thick. Add the Serrano ham, boiled egg, nutmeg, pepper and salt.
Mix and cook for another 2 minutes.
Spread the mixture in a shallow dish, cover the surface and refrigerate once the intense heat has subsided. Chill for at least 4 hours, until firm.
Shape about 24 croquettes. Coat each lightly in breadcrumbs, then in the two reserved beaten eggs and a final layer of breadcrumbs, covering every side.
Heat the olive oil bath to 175°C and fry 4–6 croquettes per batch for 3–4 minutes, until golden and hot throughout. Drain on kitchen paper. The nutritional oil quantity includes 40 ml estimated absorption plus the 30 ml used for cooking.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.