Croquettes with sobrasada

Melt the butter in a frying pan and add the flour little by little, mixing well until we get a smooth and smooth paste. Once toasted, we add the milk little by little, forming a bechamel cream without lumps. When we have half of the milk incorporated we add the sobrasada cut into pinches. We stir and continue incorporating the milk. When the béchamel is finished, let it cool in a flat dish. After we shape the croquettes, we pass them through beaten egg, breadcrumbs and fry them in very hot oil. We pass them through an absorbent paper to remove the excess oil and serve immediately.