A staple element of any good Spanish tapas platter
1. To make the roux sauce: Cook the butter and the flour in a saucepan until it forms a ball cook for a further 2 minutes. Slowly add the milk stirring continuously. Add a few drops of Worcestershire sauce, a pinch of salt and pepper.
2. Take off the heat and add the cheese, replace on the heat keep stirring and add the Serrano ham.
3. The mixture should be very thick. Place in the fridge for a couple of hours.
4. When really chilled take the roux mixture out of the fridge and form into oblong shapes. Wet hands with cold water helps to prevent the mixture stick to your hands.
5. Put flour, whisked eggs and breadcrumbs in 3 separate bowls. Take the oblong shapes and coat with the flour then the eggs then the breadcrumbs.
6. Fry the croquettas in olive oil turning until golden brown, drain on kitchen towel and serve immediately.
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