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Ham Croquettes

5 from 1 vote

Ham croquettes or Croquetas de jam (cured ham croquettes) are small, lightly breaded and fried bechamel fritters that include delicious Spanish cured ham.
It is one of those dishes where you can freeze the dough, or the breaded croquettes or even the cooked croquettes.
Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Served AsDinner, Lunch, Snacks
Recipe Taste Savoury
Servings 4


Ingredients for Ham Croquettes

  • 100 ml Chicken broth or stock
  • 6 tbsp Olive oil or can substitute with butter, make sure the butter doesn't get burnt
  • 125 gm All-purpose flour
  • 400 ml Milk
  • ½ tsp Nutmeg powder ground
  • 1 dash Pepper ground
  • ¾ cup Ham or chicken, very finely minced

For Breading

  • 2 egg lightly beaten with little water
  • 1 cup Bread crumbs add a bit of salt and pepper
  • Olive oil or vegetable oil for frying


  • Heat the butter or olive oil in a small pan over medium heat. Add the all-purpose flour and cook for 4 minutes gently.
  • Once the raw smell of the flour and butter mixture is gone, add the chicken broth and milk and keep stirring gently.
  • Make sure the sauce is not burnt and keep stirring it for 20 minutes or so till the sauce is nice and thick.
  • Add the nutmeg, salt and pepper to taste.
  • Add the minced ham or chicken and continue to cook for 3- 4 minutes on low heat.
  • Remove from the heat and taste for seasoning and adjust accordingly.
  • Allow the sauce to cool for half an hour in a broad baking pan and refrigerate it for a couple of hours.
  • Once the mixture is cool and thickened make round balls and make into a cylindrical shape and set it on a plate.

For the breading

  • Keep a cup of flour on a plate, place the beaten eggs in a bowl, keep the breadcrumbs on a plate.
  • Take the cylindrical balls, gently coat them with flour, dip them in the beaten egg, toss it in the bread crumbs and keep them in a separate plate.
  • Pour the oil in a pan on medium heat. Place the croquettes on hot oil and cook quickly turning it several times, so that they don’t get charred. It should be golden.
  • Place them on a paper towel to absorb any extra oil.
  • Serve always immediately. Or else place them in a warm oven. uncovered as they won’t be crunchy.


About the Author – Chef Ashok Nageshwar is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a specialty experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices.
Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur
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5 from 1 vote

Recipe Nutrition

Calories: 398 kcal | Carbohydrates: 49 g | Protein: 19 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 111 mg | Sodium: 860 mg | Potassium: 357 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 334 IU | Vitamin C: 0.01 mg | Calcium: 203 mg | Iron: 3 mg

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