INGREDIENTS
80 g (⅓ cup) butter;
100 g (¾ cup) flour;
500 ml (2 cups) milk;
Salt and pepper to taste;
½ teaspoon nutmeg;
50 g (½ cup) cheese;
100 g (⅔ cup) ham cut into small cubes;
Wash eggs, flour and breadcrumbs for dredging.
METHOD
Melt butter and cook flour until butter is completely absorbed. Begin pouring in milk in batches, whisking constantly, making sure to remove lumps. Season with salt, pepper and nutmeg.
Cook for 3 to 5 minutes, until thickened.
Add ham and cheese, then spread milk mixture into a small container, cover with plastic and let cool for about 30 minutes.
Cut into 10-12 pieces, dust with flour, dip each in egg wash and cover with breadcrumbs, making sure to cover every spot or the milk mixture may leak out.
Heat the vegetable oil to 180C/350F and cook the milk nuggets for 3-4 minutes, until golden brown.
Drain on paper towels and serve.
