ingredients
makes 36
3/8 cup butter
1 small onion, finely chopped
1 cup cap mushrooms, finely chopped
3/4 cup All purpose flour
1 cup milk
3/4 cup chicken stock
4 ounce ham, finely chopped
1/2 cup All purpose flour, extra
2 eggs, lightly beaten
1/2 cup dry breadcrumbs
olive oil, for deep-frying
method
1. Melt the butter in a pan over low heat and cook the onion for 5 minutes, or until translucent. Add the mushrooms and cook, stirring occasionally, over low heat for 5 minutes. Add the flour and stir over medium low heat for 1 minute, or until the mixture is dry and crumbly and begins to change colour.
2. Remove the pan from the heat and gradually stir in the milk and stock. Return to the heat, stirring constantly until the mixture boils and becomes very thick. Stir in the ham and some black pepper, then transfer to a bowl to cool for about 2 hours.
3. When completely cool, roll tablespoons of the mixture into croquette shapes. Place the extra flour, beaten eggs and breadcrumbs in three shallow bowls. Toss the croquettes in the flour, then in the eggs, allowing the excess to drip away, then toss in the breadcrumbs. Place on a baking tray covered with paper and refrigerate for about 30 minutes.
4. Fill a deep heavy-based pan 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.
5. Deep-fry the croquettes, in batches, for about 3 minutes each batch, until they are browned all over and heated through. Drain each batch on crumpled paper towels. Serve the croquettes warm or hot.
