Shred the chicken and finely chop the onion.

Heat the milk, cream, and Serrano ham in a saucepan without bringing it to a boil. Let it infuse. In a skillet, melt the butter with the olive oil.

Once melted, add the onion. When it becomes translucent, add the chicken and mix well. Add the two tablespoons of satay sauce. Once combined, add the flour and nutmeg. Mix well. Gradually add the hot milk mixture until you achieve a smooth dough.

Shape the mixture into croquettes, coat them in flour, egg, and breadcrumbs. Fry in plenty of hot oil until golden brown. I served them in small cups with a piece of chicken and satay sauce. Enjoy! I hope you like them.

The mixture is ready when it pulls away from the skillet. Transfer to a mold, cover with plastic wrap, and let cool, preferably overnight.