INGREDIENTS
- Bechamel sauce:
- – Butter 150 – 200 g.
- – Flour (identical quantity per liter of milk).
- – Milk 1 L.
- – Salt, pepper and nutmeg.
- – Beet, spinach or chard leaves.
- – She.
- – Oil.
- – Small chopped cooked ham and string cheese (roughly the identical quantity of bechamel sauce).
- Breaded:
- – Harina c/n.
- – Eggs 5 models.
- – Water or milk ½ cup.
- – Breadcrumbs 3 cups.
- Frying:
- – Combination or sunflower oil c/n.
Scrumptious BECHAMEL CROQUETTES with beet leaves and ham and cheese , comply with the recipe beneath and luxuriate in them at house! .
PROCEDURE:
For the bechamel:
1. In a saucepan, over low warmth, soften the butter and add the flour. Prepare dinner, stirring with a picket spoon, for two to three minutes. Add the milk little by little and blend with a whisk to stop lumps from forming. Season as you want finest.
2. Separate the bechamel sauce in two.
3. Sauté the chopped beet leaves with garlic and oil. And add to a portion of the bechamel sauce. Combine nicely.
4. For the second portion of sauce, add the ham and cheese .
5. Pour the preparation into an oiled or buttered pan or roasting pan, cowl with plastic wrap or plastic wrap and funky nicely.
6. To assemble: moisten your fingers somewhat and make balls about 4 cm in diameter or ovals about 4 cm thick and 6 or 7 cm large.
7. Move by means of flour, take away the surplus, go by means of overwhelmed egg lightened with water or milk, drain nicely, go by means of breadcrumbs, go by means of the egg combination once more and eventually by means of breadcrumbs.
8. Place within the fridge for not less than half-hour earlier than frying in loads of scorching oil . Take pleasure in them! .
