Jamon & wild garlic croquetas

Instructions

1. 1

   Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze out the excess water and finely chop.

2. 2

   Warm the milk in a pan over a low heat until just steaming. 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. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce. Bubble for a minute or two, stirring to make sure all the flour has cooked out. Season.

3. 3

   Add the manchego, jamón and wild garlic to the pan, and beat to combine. Tip out onto a lightly oiled baking tray or plate, spread out then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.

4. 4

   Lightly oil your hands and shape the mixture into 18-20 even-sized balls. Arrange on a baking tray and freeze for 30 mins to firm up.

5. 5

   Beat the egg in a shallow dish with a little seasoning. Tip the panko into a second dish. Dip each of the croquetas in the egg, then turn to coat in the breadcrumbs. Pour the oil into a large, deep pan ensuring it is no more than a third full and heat to 170C. Fry the croquetas in batches for 2-3 mins until deeply golden. Remove to kitchen paper and drain. Serve warm.