Agro Cultures Updates, Admissions & Student Life

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CROQUETTES DE JAMÒN

Ingredients

  • Butter 50 gm
  • Onion 25 gm

Lamb mince 100 gm

  • Flour 150 gm
  • Milk 1 lit
  • Salt 10 gm

Nutmeg 5 gm

  • Pepper 10 gm
  • Egg 1 gm
  • Oil 1 lit

PROCEDURE

  1. Heat butter over medium heat, add onion and sauté till translucent.
  2. Add 100 gm of flour and cook to blond roux.
  3. Add milk gradually and stir continuously to make thick béchamel.
  4. Add sautéed beef into béchamel and nutmeg, cook for 5 minutes. The mixture should be thick enough to mould by hand. If it is sticky cook for little longer.
  5. Spread the mixture on sheet and cool it down.
  6. Make required shape from the mixture, with a tablespoon of mixture.
  7. Roll each fritter in flour, egg and bread crumbs.
  8. Refrigerate for 30 mins before frying.
  9. Heat oil to 190 c and deep fry fritters in small batches. Fry until golden colour for about a minute.
  10. Transfer then onto a paper towel to drain oil.