Ham and Cheese Croquettes

Boil the eggs in water for 10 minutes. Let them cool, peel them, cut them into eighths (like orange wedges), and set aside.

Peel and finely chop the onion into small cubes (brunoise).

Melt the margarine in a saucepan, add the onion, and sauté for 5 minutes over low heat, ensuring it doesn’t brown.

Add the flour, stir, and let it lightly brown. Then, pour in the hot milk gradually while stirring continuously.

Season the mixture with salt, pepper, and a pinch of nutmeg. Cook until the mixture thickens.

Add the chopped ham and grated cheese, mixing until you achieve a smooth, homogeneous dough.

Coat the egg wedges in the bechamel mixture, ensuring they are well covered. Let them cool and set, forming croquettes around the egg pieces.

Once cooled and firm, dip the croquettes in beaten egg and then coat them in breadcrumbs.

Heat plenty of oil in a frying pan. Fry the croquettes in small batches to maintain the oil’s temperature and prevent them from bursting.

Fry until golden brown.

Remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil.