1. In a medium saucepan, melt the butter over medium-low heat. 2. Whisk in 6 tbsp flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1-2 minutes. Stir in thyme and nutmeg, then add chicken and ham; season with salt and pepper. 3. Refrigerate until firm, at least 2 hours or overnight. 4. Pour the remaining flour and cornflakes onto separate plates. 5. In a shallow bowl, beat the eggs. 6. Shape heaping tbsp of the chilled meat mixture into 2 by 1 inch cylinders and place on a parchment paper lined baking sheet. Coat each one with flour, dip into eggs, then coat with cornflakes and transfer to baking sheet. 7. In a large skillet, heat oil over medium-high heat. Working in batches, add the croquettes and fry until golden brown, 2-3 minutes. 8. Using a slotted spoon, transfer to paper towels to drain. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
