Ingredients for around 20-25 croquettes
For the filling
- 400 ml soya milk shake (or lactose free milk)
- 100 g cornflour (corn starch or Maizena)
- 150 g Argal Serrano ham, finely chopped
- 1 medium onion diced very finely or grated into a purée
- 4 dessert spoons of olive oil
- salt and pepper
For the coating
- gluten free breadcrumbs (instant mashed potato flakes will do)
- 1 beaten egg
- plenty of olive oil for frying
Place the soya milk shake or lactose free milk in a saucepan and heat but do not bring to the boil. In a separate pan fry the onion gently (diced very finely or even crushed) When the onion is ready, gradually add the flour, which should be sieved first to prevent lumps forming. Leave to cook for a few minutes and add the warmed soya milkshake or lactose free milk. Stir continuously. Be aware that gluten free flours are more likely to produce lumps during preparation, but don't worry, if when you add the milk and start heating the mixture the lumps don't disappear, you can use a food processor to obtain a smooth texture. Heat until the mixture thickens; you can cook it for around 10 minutes on a low heat, stirring continuously. When the thickened béchamel sauce is ready, add a little salt (not very much as the ham will give it a touch of added salt) and a little pepper. Now add the chopped Argal Serrano ham and stir well so all the ingredients are mixed in. Pour into a shallow dish, leave to cool and place in the refrigerator covered with cling filmfor a few hours until the sauce is well chilled or leave until the next day.
Next, shape the croquettes and coat them in gluten free breadcrumbs. Alternatively, use instant mash potato flakes whizzed up in the food processor. They will give your croquettes a very crispy texture and are a little cheaper than special gluten free flour.