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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, melt the butter over medium-low heat. | 2. Whisk in 6 tbsp flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1-2 minutes. Stir in thyme and nutmeg, then add chicken and ham; season with salt and pepper. | 3. Refrigerate until firm, at least 2 hours or overnight. | 4. Pour the remaining flour and cornflakes onto separate plates. | 5. In a shallow bowl, beat the eggs. | 6. Shape heaping tbsp of the chilled meat mixture into 2 by 1 inch cylinders and place on a parchment paper lined baking sheet. Coat each one with flour, dip into eggs, then coat with cornflakes and transfer to baking sheet. | 7. In a large skillet, heat oil over medium-high heat. Working in batches, add the croquettes and fry until golden brown, 2-3 minutes. | 8. Using a slotted spoon, transfer to paper towels to drain. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1 1/4	cups		722.85	158.2567	11.7512	2.8045
milk	1	cup		148.84	11.6632	7.686	7.9788
thyme	1/4	teaspoon	chopped	0.20199999999999999	0.0489	0.0111	0.0034
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
chicken	1 1/4	cups	chopped cooked	-	-	-	-
serrano ham	1/2	cup	chopped	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
corn flake	4	cups	crushed	399.84	98.5712	6.608	1.0192
egg	3			214.5	1.08	18.84	14.265
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.