Air Fryer Ham and Cheese Croquettes

• 60 g Unsalted butter
• 70 g Plain flour
• 500 ml Whole milk
• ¼ tsp Ground nutmeg
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Cured ham
• 120 g Cheddar cheese
• 120 g Breadcrumbs
• 2 Egg
• 1 tbsp Olive oil

1. Finely chop the cured ham and grate the cheddar cheese. Set a shallow dish ready for chilling the béchamel.
2. In a saucepan over medium heat, melt the unsalted butter. Add the plain flour and cook, whisking constantly, for 2 to 3 minutes until it smells lightly toasted but has not browned.
3. Gradually whisk in the whole milk, a little at a time, until smooth. Cook, whisking, for 6 to 8 minutes until very thick and the mixture pulls away from the pan; season with ground nutmeg, fine sea salt and black pepper.
4. Take off the heat and stir in the cured ham and cheddar cheese until evenly distributed. Scrape into the dish and spread into an even layer; cool for 10 minutes, then cover the surface closely with baking paper to prevent a skin forming.
5. Chill until firm enough to shape, at least 60 minutes. The mixture should feel dense and hold its shape when scooped.
6. Beat the eggs in a bowl and put the breadcrumbs in a second bowl. Shape the chilled mixture into 12 croquettes, then coat each one in egg and roll in breadcrumbs, pressing gently so the coating sticks.
7. Preheat the air fryer to 200°C (390°F) for 3 minutes. Lightly brush or rub the croquettes with olive oil, then arrange in a single layer in the basket.
8. Air fry for 10 to 12 minutes, turning halfway, until crisp and deeply golden. Serve straight away while the centre is creamy and hot.

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