Homemade balls or croquettes

Preparation

1. We put the meat that we have left in the glass, already clean (without bones, without skins ...). See the comments section below in case you want to add chickpeas at this point. We give 5 turbo strokes, we take out and reserve.

2. Now we put the oil and the onion in the glass. We program 4 seconds, speed 5. We lower with the spatula what has remained on the walls of the glass and program 4 minutes, varoma temperature, speed 1.

3. Add the 200 g of flour and program 2 minutes, 100º, speed 4.

4. Add the broth, milk, salt and grate a little nutmeg. We program 6 minutes, 100º, speed 4.

5. At the end of the time, add the meat and mix for a few seconds at speed 4.

6. We spread the dough on a tray, if you want, covered with greaseproof paper. We let it rest for a few hours at room temperature or in the fridge if it is very hot in your kitchen.

7. Once cold we are forming the balls or the croquettes, each one with its own method. We pass each one through beaten egg and then through breadcrumbs.

8. We fry in plenty of hot oil (put a lot of oil in the pan, the ideal is that it almost covers the ball or the croquette and that it hardly needs to be turned over).