Chop the chicken as finely as possible, or use a food processor to mince it.

Peel and finely chop the onion. Add it to a skillet with a little olive oil and sauté for a couple of minutes until softened.

Once the onion is soft and golden, add the roast chicken. Stir, then add the flour. Use a wooden spoon to mix everything and cook for a few minutes to prevent lumps.

Add the flour, milk, nutmeg, black pepper, and a pinch of salt. Stir well to combine and cook over medium heat for 10-15 minutes, stirring, until the mixture thickens.

When the mixture pulls away from the sides of the skillet, it's ready. Transfer to a dish, cover with plastic wrap, and refrigerate for a few hours until chilled before shaping the croquettes.

Place the croquettes on paper towels to drain excess oil. Serve and enjoy!