Cordoba Pork and Ham Rolls (Flamenquines)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 100 g serrano ham, thinly sliced
- 60 g plain flour
- 2 egg, beaten
- 120 g breadcrumbs
- 500 ml vegetable oil for frying
Method
- 1
Lay out the pork slices, top each with a slice of serrano ham, then roll up tightly and secure with a cocktail stick.
- 2
Dust each roll with flour, dip in the beaten egg, then coat in breadcrumbs.
- 3
Heat the oil in a deep pan to 180C and fry the rolls in batches for 5-6 minutes, turning occasionally, until deep golden and cooked through with no pink meat remaining.
- 4
Drain on kitchen paper, remove the cocktail sticks and serve hot.
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