Jamon & wild garlic croquetas

Instructions

1- step 1 Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted.

2- Immediately rinse under cold running water, then squeeze out the excess water and finely chop.

3- step 2 Warm the milk in a pan over a low heat until just steaming.

4- Heat the oil or butter in a second pan and, once warm or melted, stir in the flour for a couple of minutes until it starts to brown a little.

5- Gradually add the warm milk, a little at a time, until you have a thick, silky sauce.

6- Bubble for a minute or two, stirring to make sure all the flour has cooked out.

7- Season.

8- step 3 Add the manchego, jamón and wild garlic to the pan, and beat to combine.

9- Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr.

10- Will keep chilled for up to 24 hrs.

11- step 4 Lightly oil your hands and shape the mixture into 18-20 even-sized balls.

12- Arrange on a baking tray and freeze for 30 mins to firm up.

13- step 5 Beat the egg in a shallow dish with a little seasoning.

14- Tip the panko into a second dish.

15- Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs.

16- At this point, the raw croquetas can be frozen for up to three months.

17- Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C, or until a cube of bread browns lightly in 30 seconds.

18- Fry the croquetas in batches for 2-3 mins until deeply golden.

19- To cook from frozen, fry at 160C for a few minutes longer until they’re piping hot inside.

20- Remove to a sheet of kitchen paper using a slotted spoon and leave to drain.

21- Serve warm with a glass of sherry.