Mushroom croquetas

Put the mushrooms in a saucepan with a little oil, garlic and onions finely chopped.

Once sautéed, pass it through a blender until you get a thick paste.

In a bowl, chop the hard-boiled eggs, the slices of ham, the garlic and the onion.

Make a béchamel sauce with 2 tablespoons of butter and a little oil.

Then add the reserved ingredients from the bowl, fry a little and add the mushroom paste.

Stir a few times to mix everything and add the flour and the milk.

Season the concentrated broth with a little salt and ground pepper to taste.

The paste should be consistent. Pour it into a dish and let it cool.

Make the croquettes, roll them in breadcrumbs and fry them in plenty of hot oil.