Ingredients

• 75g/2¾oz butter
• 150g/5½oz plain flour
• 450ml/16fl oz milk
• 75g/2¾oz serrano ham
• roughly chopped
• 75g/2¾oz cooked chicken
• chopped
• 1 small bunch fresh parsley
• leaves roughly chopped
• 25g/1oz flaked toasted almonds
• 2 free-range eggs
• 75g/2¾oz fresh breadcrumbs
• vegetable oil
• for deep frying
• 4 tbsp olive oil
• 200g/7oz padrón peppers (available from Spanish delicatessens)
• ½ tsp sea salt flakes
• salt and freshly ground black pepper

Directions

• Melt the butter in a large saucepan over a medium heat. Whisk in half of the flour to form a smooth paste
• then cook the mixture for 30 seconds.
• Slowly whisk in the milk
• allowing each addition of milk to be absorbed into the mixture and the sauce to thicken
• until you have a very thick sauce – almost with the consistency of mashed potato. Season
• to taste
• with salt and freshly ground black pepper.
• Scrape the mixture into a large bowl
• then stir in the serrano ham
• cooked chicken and parsley. Season again with salt and freshly ground black pepper
• then stir in the flaked almonds. Set the mixture aside to cool completely. Chill in the fridge
• covered
• for at least 10 minutes
• or overnight
• until it has firmed up.
• Take spoonfuls of the chilled mixture and
• using wet hands
• roll them into balls or cylinder shapes.
• Sprinkle the remaining flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl. Add the breadcrumbs to another bowl.
• Dust each croqueta first in the flour
• then dip into the beaten egg
• then roll in the breadcrumbs to cover.
• Meanwhile
• heat the vegetable oil in a deep-fat fryer to 170C
• or heat the oil in a deep
• heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
• Lower the croquetas into the hot oil in batches and fry for 3-4 minutes
• or until golden-brown and hot all the way through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining croquetas.
• While the croquetas are frying
• heat the olive oil in a separate frying pan over a high heat. Add the padrón peppers and sprinkle with half the salt. Fry for 2-3 minutes
• or until just golden-brown on both sides and softened. Transfer to a serving bowl and sprinkle with the remaining salt.
• Serve the croquetas with the padrón peppers.