Croquetas de Jamón Con Huevo

Ham and Egg Croquettes


Croquettes have had ‘dag food’ stamped all over them since they leapt from the pages of 1970s cookbooks to the fast-food freezer shelves of Australia in the late 1990s. However, these golden fried morsels, when freshly made to a traditional recipe, blow the frozen stuff in boxes into cuisine oblivion. Our croquetas are always made fresh and served hot. Their crunchy breadcrumb exterior conceals a smooth velvety texture, which holds the rich flavour of meat or fish. At MoVida we make them with smoked eel, poached chicken or seasoned beef and pork. Prawn and egg are popular too. Croquettes can also be neatly transformed for vegetarians by using the buttery béchamel sauce with garlic chives or mushrooms. Once mastered, the thick béchamel becomes a base that can be played around with by the inquisitive cook.


  • 7.5 cm (3 inch) piece jamón bone
  • 1.25 litres (44 fl oz/5 cups) milk
  • 2–3 bay leaves
  • 175 g (6 oz) butter
  • 1 brown onion, finely diced
  • 165 g ( oz/1⅓ cups) plain (all-purpose) flour
  • 85 g (3 oz/ cup) cornflour (cornstarch)
  • 6 hard-boiled eggs, white part only, finely chopped
  • 200 g (7 oz) jamón, finely diced
  • ½ teaspoon freshly grated nutmeg
  • 2 eggs, lightly beaten
  • 200 g (7 oz) panko breadcrumbs
  • vegetable oil, for deep-frying
  • sea salt flakes, to sprinkle


Infuse the flavour of jamón into the milk by heating the jamón bone, milk and bay leaves in a saucepan over medium–high heat until the milk begins to boil. Reduce to a simmer and cook for a few minutes. Remove from the heat and steep the bone and bay leaves in the milk until the liquid has cooled to lukewarm. It must not be too warm, or the following roux will become lumpy. Remove the bone and bay leaves.

To make the roux, melt the butter over low–medium heat in a heavy-based saucepan and gently sauté the onion for about 10 minutes until translucent. Don’t allow the onion or the butter to brown.

Add the flour, a little at a time, until it has been absorbed by the butter, continuously mixing with a wooden spoon. Gradually mix in the cornflour — the roux should be smooth and silky but also a very thick paste, which resembles a lump of soft raw pastry. When the roux is made, stir in the jamón -infused milk, a little at a time, making sure that each addition of milk is completely incorporated before adding more. This will ensure smooth and creamy croquettes.

Continue to cook the mixture over low–medium heat, stirring constantly, until you obtain a thick paste, the consistency of which should be similar to thick, creamy, smooth mashed potato — this should take about 40 minutes. The flour taste should be completely cooked out. (Avoid scraping up any residual mixture from the bottom of the pan, as this may colour the sauce.) Remove from the heat and mix through the egg white, finely diced jamón, nutmeg and 1 teaspoon salt. Cool slightly, then cover and refrigerate overnight.

With floured hands, take 2 rounded tablespoons of mixture at a time and form into croquette shapes, approximately 3 cm ( inches) wide and 7 cm ( inches) long. Dip the croquettes in the beaten egg, allowing the excess to drip off, then roll in the breadcrumbs. Continue this process until you’ve turned all the mixture into croquettes — you should have about 28. Fill a large heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the croquettes in small batches for 2–3 minutes, or until golden brown. Drain on paper towel, sprinkle with sea salt flakes and serve hot.