Melt the butter in a pan over low heat and sauté the onion for 5 minutes or until it becomes transparent.
Add the mushrooms and stir occasionally for 5 minutes. Add the flour and mix everything on low heat for 1 minute, or until you have a dry and lumpy mixture that starts to change color.
Remove the pan from the heat and gradually add the milk and broth. Return the pan to the heat and stir constantly until a thick mixture forms (it should boil).
Incorporate the ham and a bit of black pepper, transfer the mixture to a bowl and let it cool for 2 hours.
Once cooled, shape tablespoons of the mixture into croquettes. Place the flour, beaten egg, and breadcrumbs in three plates. Coat the croquettes in the flour, then dip in the egg, and finally coat with breadcrumbs. Place them on a baking sheet.
Put the oil in a deep pan until it fills one third of its capacity and heat to 180 degrees. Fry the croquettes in batches for 3 minutes until cooked and golden. Drain on paper towels and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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