Spanish Croquetas with Chicken and Mushroom

Method

1. In a saucepan, melt butter over medium heat.
2. Add flour and whisk to form a roux, cook for 2 minutes.
3. Gradually add milk, stirring constantly until thickened.
4. Stir in shredded chicken, mushrooms, Gruyère, salt, and pepper.
5. Let the mixture cool slightly, then shape into 1-inch balls.
6. Dip each ball in beaten egg, then coat with breadcrumbs.
7. Heat oil in a deep fryer or pan to 350°F (175°C).
8. Fry croquetas until golden brown, about 3-4 minutes.
9. Drain on paper towels and serve warm.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.