Croquetas de Cocido

makes~25                                                              
leftover meat and chickpeas from your cocido
1 carrot
1 onion
70g butter
70g flour
1ltr milk
 ~250g homemade breadcrumbs
 2 egg - lightly beaten
Maldon sea salt
Freshly ground black pepper 
To infuse the milk
1 Bay leaf
5 pepper corns
half the onion
5 cloves
nutmeg 
                                                         

1. finely chop the carrot and half the onion and fry gently in a little olive oil until the carrot is soft and the onion is translucent.

2. In a separate saucepan, place the clove studded onion half in the milk along with the bay leaf, nutmeg and peppercorns. Heat until point of boiling. Then remove from the heat and leave to infuse.

3. Add the butter to carrots and onion, and once melted, stir in the flour.

4. Cook the flour for a couple of minutes.
5. Add the milk a ladle at a time stiring vigorously to avoid lumps.
6. Once all the milk has been incorporated, stir in the meat and crushed chickpeas. Now is the time to season the mix.
7. Simmer for a couple of minutes whilst stiring continuously.
8. Grease an oven or cake tin with butter and cover with flour.
9. Pour the bechamel mixture into the tin and refrigerate for no less that 5 hours.
10. Remove from the fridge and create your croquettes - either making quenelles or cutting the refrigerated bechamel mix into squares; dip into the beaten egg and then cover in breadcrumbs