Turkey & Ham Croquettes (a la Monica)

Make sure you know how to DEEP FRY before attempting this recipe. Be safe. Wear oven gloves and long sleeves
when dropping/removing croquettes into/from the hot oil.

First, take off all the bits of white and brown meat from the turkey. No cartilage bits or fat. Crispy skin is fine.

With the ham, cut off a few lean pieces.

Shred both meats to small, crumbly bits in a Magimix. There will be a large mound.

Leave aside.

Now, make a Béchamel sauce that will bind the bits together
First, make a ROUX: microwave a quarter of good butter (not marge or spread) and into
the liquid butter add plain flour and beat slowly with a spoon until you get a soft paste. Season lightly. You now have your ROUX.

Put half a pint of good quality WHOLE milk in a saucepan.
Now, heat your whole milk *gently*, add some black pepper and IF you want cheese: grate in
some blue cheese/cheddar/Gouda into the milk. (I love blue cheese! - stilton etc)

Add a teaspoon of the ROUX paste and keep stirring with a (non electric) hand whisk, to soften the roux into the milk.
Keep adding teaspoons of the roux until the milk mixture starts to thicken.

Bash any lumps until you have a smooth cream consistency. (strain out any lumps).