On the heat. Mild

Ingredients

• 300 g cooked lamb, chopped very fine
• — BÉCHAMEL — THICKER THAN YOU THINK
• 100 g butter · 120 g flour
• 800 ml milk, warm
• 1 onion, chopped microscopically fine
• Nutmeg · salt · white pepper
• — COATING
• Flour · 3 eggs · fine dry breadcrumbs
• Oil to deep-fry

Method

1. Sweat the onion in the butter for 12 minutes without colouring. Flour in, cooked 3 minutes.
2. Milk in a little at a time, beating hard. Then cook it, stirring, for 15 minutes. It must be thick enough to hold a channel when you draw a spoon through it.
3. Lamb, nutmeg and heavy seasoning in. Spread into an oiled tray to a depth of 2 cm.
4. Film with cling wrap on the surface and refrigerate at least 4 hours, or overnight. It must be completely cold and firm.
5. Cut into pieces and roll into cylinders. Flour, egg, crumb — and egg and crumb them twice for security.
6. Deep-fry at 185 °C for 2 minutes until dark gold. Rest one minute. Molten inside, crisp outside.

Cook's note. Freeze them. Crumbed, uncooked croquetas keep three months and fry from frozen at 175 °C for 4 minutes. Make a triple batch while you are at it.

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