Spanish · pork

Jamon & wild garlic croquetas

Name: Jamon & wild garlic croquetas
Yield: 4 servings
Cuisine: Spanish
Ingredients: 150g Wild Garlic Leaves; 350g Milk; 45g Olive Oil; 65g Flour; 35g manchego; 80g jamón ibérico; 1 Egg; 75g Breadcrumbs; 1 L Vegetable Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Wild Garlic Leaves150 g
Milk350 g
Olive Oil45 g
Flour65 g
Manchego35 g
Jamón ibérico80 g
Egg1
Breadcrumbs75 g
Vegetable Oil1 l

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	2397 kcal
Protein	11.2 g
Fat	246.8 g
of which saturates	39.2 g
Carbohydrate	43 g
of which sugars	6 g
Fibre	2.2 g
Salt	0.5 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

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
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
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.

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