Ingredients (for meat mix):

• 1 1/2 lb cooked flank steak*
• 1/2 lb cooked ham
• 1/2 tsp salt
• Dash pepper
• 1/2 cup parsley

(for bechamel):

• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cups mil, heated
• Salt
• Ground pepper

Preparation

Grind 2 cups of beef, 1/2 cup ham, and the parsley in a food processor. Add salt and pepper to taste.

For the béchamel, bring milk to simmer in a saucepan. Set aside. Melt butter in a separate saucepan. Add the flour and cook for 1 main. Over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add salt and pepper and continue cooking over medium-low heat until thick.

Add the béchamel sauce to the meat mixture and let it rest for 30 mins before refrigerating for 1 hour.

Make the croquettes:

Beat the eggs in a shallow bowl and spread the breadcrumbs on a flat plate. Use a tablespoonful of the prepared meat, dip it in the egg first and dust with the breadcrumbs, using your hands to make the croquette shape. Fry in the hot vegetable oil until golden brown.

*these croquettes can be made with any left over meat, such as pork or barbecued beef.