Step 1 of 7
Jamón & Wild Garlic Croquetas
Wash the wild garlic leaves well. Pour boiling water over them in a colander until just wilted, then immediately rinse under cold water. Squeeze out excess water and finely chop.
Step 2
Add the Manchego, jamón and wild garlic and beat to combine. Tip onto a lightly oiled baking tray, spread out, cover and refrigerate for at least 1 hour.
Step 3
Lightly oil your hands and shape the mixture into 18–20 even balls. Place on a baking tray and freeze for 30 minutes to firm up.
Step 4
Beat the egg in a shallow dish. Tip the panko into another dish. Dip each ball in egg, then coat in breadcrumbs. At this stage, the croquetas can be frozen raw for up to 3 months.
Step 5
Pour the oil into a large deep pan (no more than a third full) and heat to 170C. Fry in batches for 2–3 minutes until deeply golden. From frozen, fry at 160C for a few minutes longer. Drain on kitchen paper and serve warm.
Step 6
Warm the milk in a pan over low heat until just steaming, then set it nearby. In a second, wider pan, heat the olive oil (or butter) over medium heat until warm and shimmering. Sprinkle in the flour and stir constantly with a wooden spoon for 2–3 minutes to make a roux — it will clump at first, then smooth into a loose paste and start to smell nutty and turn very pale golden. Don't let it brown much; you just want to cook off the raw-flour taste.
Step 7
Add the warm milk a splash at a time, beating smooth after each addition before adding the next — this keeps the sauce lump-free. Keep going until it's a thick, glossy, silky sauce that pulls away from the sides of the pan. Let it bubble gently for 1–2 minutes, stirring constantly so the flour cooks out fully, then season with salt and pepper.
