How to make
Cut the leek into pieces or thin slices. Fry it in the hot olive oil, along with a pinch of salt or two to help it soften quickly.
When it is almost ready, pour the flour and stir for about 2 minutes, until it acquires a slightly golden color and starts smelling good.
Pour the milk little by little, stirring intensively until you get a thick mixture, a thick béchamel. This should be done on low heat!
Put the spices and once they are well integrated, remove from the heat.
Cut the egg into small pieces and add it to the mixture. Taste it to see if it is good on salt. Then let it cool and put it in the fridge for at least 30 minutes to set well. The dish should be covered so that it does form a crust.
Prepare 3 plates for the breading: one with 2 beaten eggs and the others with flour and breadcrumbs.
To get the classic croquette shape, scoop the mixture with a spoon and place it in your palm. When you close the fist, no excess should come out, but if it does, remove it. Shape by hand into a regular, slightly oblong shape, as in the photos.
When all the croquettes are shaped, start rolling them in flour first, then in egg and finally in breadcrumbs. Arrange them on a plate and only when they are all arranged in the dish can you start frying.
Fry in well-heated oil until desired browning.
Serve with mayonnaise sauce and enjoy this wonderful appetizer.
Note: If you are not going to fry all of the resulting croquettes, set some aside and freeze them. When defrosted, they are still fresh and tasty!
