Ham croquetas with brie & wilted kale

10 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
2 tablespoons Onion; diced
1 cup Milk
¾ cup Flour
½ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Ground nutmeg
1 tablespoon Dry sherry
1 pounds Boneless smoked ham; ground
Canola oil for deep frying
3 tablespoons Olive oil
3 cloves Garlic; crushed
8 Kale leaves; julienne
8 ounces Brie; sliced into 10 wedges
10 Kale leaves for garnish

Directions

CROQUETAS

TO COMPLETE

Make croquetas: Melt the butter in a heavy-bottomed saucepan and saute the onion over high heat until translucent, 3-4 minutes, Set aside. Process the milk adn flour in a blender until smooth. Pour into the sauteed onions and add the salt, pepper and nutmeg. Simmer over low heat, stirring constntly, until mixture reaches the consistancy of pancake batter. Remove the saucepan from the heat, add the sherry and ham mix well. Pour into a shallow pan, and refrigerate 2 hours. Then, using about 2 tablespoons of the mixture for each croqueta, form into flat-bottomed-pear shapes. (20) Place the flour, beaten eggs, and cracker meal in separate bowls. Dredge the croquetas first in the flour, then the egg and finally in the meal. Cover and refrigerate for at least 1 hour. Heat canola oil in a deep fryer to about 375 degrees. Fry the croquetas, a few at a time, until golden brown, about 3 minutes. Drain on paper towels, and keep warm in oven until ready to serve. Preheat broiler. Prepare the kale: Heat the olive oil in a saute pan and saute the garlic and julienned kale over high heat for about 4 minutes. Using the broiler, grill the brie wedges for about 1 minute, until warm and runny. To serve: Place some sauteed kale on each plate and two croquetas over the kale. Garnish with hot brie and a kale leaf.

Nutritional info per serving: 453 cal; 22g pro, 33g carb, 25g fat(50%) does not include oil for frying Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96 formatted by Lisa Crawford, 7/3/96

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