Lightly sauté the finely chopped onion in the butter, add the milk mixed with the flour, the salt and the pepper.
Cook this sauce until it reaches a double cream thickness and it's possible to see the bottom of the pot when stirred with a spoon; remove it from the heat and add the dry wine or lemon and the meat stirring vigorously.
Let cool this thick paste and refrigerate for at least 2 hours.
Then take the paste by spoonfuls and shape it into croquettes, coat twice in beaten egg and breadcrumbs or ground crackers.
Leave the croquettes at room temperature for a while before deep frying until golden brown.
This recipe makes approx. 20 middle sized croquettes or 40 small ones for serving at parties or as appetizers.
- 4 Tablespoons - Butter
- 1 Teaspoon - Chopped Onion
- 1 Cup - Milk
- 3/4 Cup of Flour
- 1/2 Teaspoon Salt
- 3/4 Tablespoon Pepper
- 1 Tablespoon Dry Wine or Lemon Juice
- 2 Eggs
- 2 Cups Ground cooked ham or chicken
- 1 Cup Breadcrumbs or crackers
- 1 Vegetable oil for frying
- 1 Lime for extra sprinkling