Ham and Veal Croquettes


Fry the minced veal in plenty of hot Spanish olive oil and drain. Fry the sliced ham in the same olive oil then drain. Mince the veal and ham together. Make a béchamel sauce by melting the butter then adding the flour and stirring constantly to mix well. In a separate pan, bring the milk and cream to the boil.

Then, stirring all the time, slowly add the milk and cream to the butter and flour mixture. Cook carefully for about 45 minutes, stirring constantly. A few minutes before the end, add the veal and ham. Season to taste with salt and pepper.

Remove the mixture from the heat and transfer to a plastic container. Place a sheet of kitchen film over the surface, so that the mixture is not in contact with the air. Leave to cool so that the mixture is easier to work.

To make the croquettes, place a little flour on the work surface and roll out small portions of the mixture to the desired shape. Dip in a bowl with the beaten egg covering well, and straining the egg so that it can be used for the whole process. Then coat the croquettes with breadcrumbs and fry in a frying-pan or deep fryer.

Spanish recipe: Ham and veal croquettes. Photo by: Toya Legido/©ICEX.


Serve hot.

Nutritional Facts

Energy (kcal): 876
Energy (kJ): 3,665
Protein (g): 29.2
Fat (g): 68.0
Carbohydrates (g): 36.8
Iron (mg): 2.9
Vitamin A (µg): 435
Thiamine (mg): 0.4


Information provided by: The Spanish Nutrition Foundation (FEN)




30 minutes

  • 1 l milk
  • 150 ml cream
  • 135 gr butter
  • 180 gr flour
  • 100 gr minced veal
  • 200 gr sliced serrano ham
  • Salt and pepper
  • 2 eggs
  • 300 gr breadcrumbs
  • Spanish olive oil
  • 1.76 pint milk
  • 5.404 fl. oz cream
  • 4.762 oz butter
  • 6.349 oz flour
  • 3.527 oz minced veal
  • 7.055 oz sliced serrano ham
  • Salt and pepper
  • 2 eggs
  • 10.582 oz breadcrumbs
  • Spanish olive oil
  • 4.352 cup milk
  • 0.634 cup cream
  • 0.651 cup butter
  • 0.858 cup flour
  • 0.49 cup minced veal
  • 0.95 cup sliced serrano ham
  • Salt and pepper
  • 2 eggs
  • 1.41 cup breadcrumbs
  • Spanish olive oil
Wine match

Federico Oldenburg/©ICEX.

These popular, fried tapas, whatever the flavor inside, always go well with a biologically-aged fortified wine. A Fino from the DO Jerez or the DO Montilla-Moriles made from the rich, herbal Pedro Ximénez, makes a great match.