You'll need to begin this recipe 1 day ahead.
"Croquetas are a classic way to use up leftovers from dishes such as cocido (stew), Spain's national dish. Mum would use the leftover bits of chicken, beef and pork from the cocido, shred them finely with her hands and fold them through a gently bubbling croqueta mixture. No family gathering would be complete without these on the table. This is a more refined version using jamón Ibérico, always made fresh and served hot. The crunchy exterior of breadcrumbs conceals a smooth velvety texture holding the rich flavour of the jamón. At MoVida we also make them with smoked eel, poached chicken or seasoned beef and pork. Prawn and egg are popular too. It's also a dish that can be neatly transformed for vegetarians, who appreciate the buttery béchamel, laced with garlic chives or mushrooms. Once mastered, the thick béchamel becomes a base that can be played around with and manipulated many ways by the inquisitive cook." - Frank Camorra, MoVida