Ham croquettes (Croquetas de jamón)

1. Cut the serrano ham into very small dice.

2. Melt the butter in a pan, fry the ham in it for 1-2 minutes, then sprinkle in the flour and cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste.

3. Gradually pour in the warm milk, stirring all the time, and cook for 10-12 minutes until you have a thick, smooth béchamel that comes away from the sides of the pan; season with nutmeg and (carefully, as the ham is salty) salt.

4. Spread in a buttered dish, press cling film onto the surface and chill for at least 4 hours, preferably overnight.

5. Scoop out small portions with a spoon, shape into logs, then roll in beaten egg and finally in breadcrumbs.

6. Fry in batches in oil at 180 °C for 2-3 minutes until golden, drain on kitchen paper and serve hot.

Tip: A good croqueta is creamy, almost runny inside – that's why the mixture must be completely cold, otherwise you can't shape it.