2 Tbsp butter
½ small onion, chopped
½ cup flour
1 cup milk
1 cup diced smoked ham
2 oz cheddar, coarsely grated
2 oz gruyere, finely grated
1 tsp Dijon mustard
2 Tbsp heavy cream
2 large eggs
½ cup flour
1- 1-1/4 cups breadcrumbs
Oil for deep frying
Tomato chili jam
1-1/3 ripe tomatoes, roughly chopped
1 long red chili, finely chopped, and deseeded if you don’t want the heat
1 small red onion, finely chopped
4 large garlic cloves, crushed
½ cup sugar
¾ cup red wine
To make the croquetas, melt the butter in a medium saucepan and gently fry the onions for 3 minutes, or until lightly colored. Stir in the flour and cook for 30 seconds. Gradually add the milk, stirring constantly, and cook over low heat for 5 minutes until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 minute more until the cheese melts, stirring constantly.
Pour into a bowl and cover the surface with plastic wrap, to keep a skin from forming. Leave to cool, then chill for 4 hours or overnight. The mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture, and with wet hands, roll into 24 small oval shapes, and place on a tray. Beat the eggs in a shallow bowl, put the flour on a plate, and put half of the breadcrumbs in a bowl.
Roll each of the croquetas lightly in flour, then egg, before coating in breadcrumbs. Place on a baking tray lined with parchment paper. Use the remaining breadcrumbs as needed. Chill for 30 minutes.
Meanwhile, make the tomato chili jam. Place all ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lid and cook for 50 – 60 minutes, stirring occasionally, until thick and glossy. Leave to cool before serving.
Fill a large pan one-third full with oil, and allow to heat up. Fry croquets, 6 at a time in the oil, until golden brown (about 1-1/2 minutes) Transfer to a baking tray lined with paper towls to absorb excess oil. Continue to cook the remaining croquetas. Serve with chili jam for dipping.
