Ham/mushroom croquet

Fry the chopped shallot over low heat in the oil until translucent. Add the chopped mushrooms and fry another 5 minutes. Add the flour while stirring well. Keep stirring 1 minute over medium heat.

Remove the pan from the heat and stir bit by bit the milk into the mixture. Keep stirring until free of lumps. Add the broth (bouillon) and put the pan back on the heat. Keep stirring until the mixture starts to boil and thickens. Stir the chopped ham and pepper into the mixture and chill for at least 2 hours in the fridge.

When cooled, roll 2 tablespoons mixture in the shape of croquettes of 6-7 cm or balls (avoid cracks). Put the extra flour, the beaten egg and breadcrumbs in 3 bowls. Coat the croquettes with flour and egg. Coat with the breadcrumbs. Place for 30 minutes in the fridge. Repeat the coating with the egg and breadcrumbs. (Freeze the croquettes.)

Fill a (deep-frying) pan for a third part with oil. Heat to 180°C/360°F. Deep-fry the croquettes, 3-4 at the time, 3-4 minutes until golden brown. Drain on kitchen paper.

Serve immediately.