Ingredients:

For the Bechamel:

4 tablespoons of butter
4 tablespoons of flour
2 cups of milk
Salt and pepper to taste
A pinch of nutmeg

For the filling:

1 cup cooked ham, chopped into small pieces
1 cup cooked chicken, shredded
Olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
Salt and pepper to taste
Fresh parsley, chopped (optional)

Empanizars:

Flour
Beaten eggs
Breadcrumbs (or breadcrumbs)

Preparation:

In a saucepan, melt the butter over medium heat.

Add the flour and stir constantly for a few minutes to form a roux.

Add the milk gradually, stirring constantly to avoid lumps.

Cook the mixture until it thickens and has a smooth consistency. Add salt, pepper and nutmeg to taste. Remove from the fire and let cool.

In a frying pan, heat the olive oil over medium heat. Sauté the onion until translucent.

Add the garlic and cook for an additional minute.

Add the ham and cooked chicken. Cook for a few minutes until the flavors integrate.

Add the chopped parsley if you are using it. Adjust the seasoning with salt and pepper.

Mix the filling with the bechamel and let the mixture cool.

With the cooled mixture, form croquettes of the desired size.

Dip each croquette in flour, then in beaten egg and finally in breadcrumbs.

You can fry the croquettes in hot oil until golden brown on all sides or bake them at 200°C (390°F) for about 20-25 minutes or until golden brown.

Remove from the heat and place the croquettes on absorbent paper to remove excess oil.

And ready! Now you have some delicious ham and chicken croquettes to enjoy. Enjoy!