Melt the butter in a skillet over medium heat. Once melted, add the flour, lower the heat to medium-low, and gradually add the milk while stirring constantly.

When the béchamel sauce is ready, add salt and nutmeg, and stir. Then add the leftover beef cheeks and sauce, mix well, and remove from heat.

Transfer the mixture to a container and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.

The next day, take the mixture out of the fridge. Beat 2 eggs in one bowl and place the breadcrumbs in another. Shape the mixture into croquettes and coat them first in egg, then in breadcrumbs.

After breading, refrigerate the croquettes for 1 hour. Then, fry them in a skillet with plenty of sunflower oil. This recipe makes about 20 croquettes. Serve with a salad.

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