Chicken Croquettes

1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon lard
dash olive oil
60g jamon, finely chopped
185g leftover chicken, skinned, boned and minced
60g butter, softened
1 egg, beaten
1 egg yolk
500g potatoes, peeled, boiled and mashed
breadcrumbs

Method

Put the lard and oil in a large saucepan and fry the onion and garlic until soft, then stir in the ham and chicken and fry for a further 5 minutes over low heat. Put to one side.

Mix the butter and egg yolk into the mashed potatoes add salt and pepper to taste and put in the fridge for a while until the mixture is pliable. Then shape it into small balls and flatten them slightly.

Put 1 tsp of the chicken mixture in the centre of each one then close the potatoes around it and roll into cylinders or round cake shapes if you prefer.

Dip them into the beaten egg and then roll in breadcrumbs. They can be put in the fridge or frozen like this. Otherwise fry them in a deep saucepan with enough oil to cover them.