Kroket

Method

Melt butter in a saucepan and stir in flour to make a roux, cooking gently for 1 minute until pale. Gradually whisk in milk, stirring continuously to avoid lumps, then crumble in the stock cube and simmer for 5 minutes until thickened. Remove from heat, fold in the chopped ham, and season with salt, pepper, and nutmeg. Spread the mixture on a baking tray and refrigerate for at least 2 hours until firm. Shape the mixture into cylinders about 8cm long, then set up three shallow dishes with flour, beaten egg, and breadcrumbs respectively, and coat each kroket thoroughly. Heat oil to 180°C in a deep pan or fryer and carefully fry the kroquettes for 2-3 minutes until golden brown on all sides, then drain on kitchen paper and serve immediately with mustard or mayonnaise.