Method:

1. In a saucepan heat the olive oil, stir in the flour and heat gently for 1 min constantly stirring
2. Take the pan off the heat and mix in the milk
3. Return to the heat and continue to stir until the mixture boils and thickens
4. Remove the pan from the heat and stir in the chicken until the mixture is smooth
5. Add the unearthed®  Sobrasada de Mallorca , parsley and nutmeg and mix thoroughly
6. Season to taste and if you want an extra kick add the chilli flakes
7. Spread the chicken mixture into a dish and leave for 30 mins until cool
8. Cover and place in the fridge overnight or for 3 hrs
9. Separate into 8 portions and using your hands, roll into a cylindrical shape (use flour to prevent the mixture sticking to your hands)
10. Chill for 1 hr
11. Meanwhile pour a whisked egg onto a large plate and the breadcrumbs onto another
12. Once the croquettes have chilled place them in the egg and then roll them in the breadcrumbs making sure every side is covered
13. Chill for another hour
14. Heat enough sunflower oil for deep frying
15. Deep fry the croquettes for 5- 10 mins or until golden brown and crisp
16. Remove the croquettes with a slotted spoon and pat off excess oil with kitchen paper
17. Serve with aioli and a small beer – tapas style

Tom's top tip: * the longer you chill it, the easier your mixture will be to work with. We recommend chilling overnight then again after shaping. This will take at least 4 hrs in total