Jamón Ibérico and egg croquetas recipe | Gourmet Traveller

Ingredients

• 2 onions
• 8 whole cloves
• 2-3 bay leaves
• 1.25 litres milk (5 cups)
• 175 gm butter, coarsely chopped
• 320 gm plain flour
• 75 gm cornflour (½ cup)
• 200 gm jamón Ibérico, finely diced
• 6 hard-boiled eggwhites, finely chopped
• ½ tsp finely grated nutmeg
• 1 egg, lightly beaten
• 300 gm fine breadcrumbs (see note)
• For deep-frying: vegetable oil