If you’ve ever been to Spain, you’ve probably tasted some tapasand among them croquetas, these chicken, veal or ham croquettes. This is an excellent recipe to use the leftover meat explained Sergio who gave me his mother’s recipe, Carmen. But if you don’t have any (leftover meat), you can of course cook the veal and chicken in court bouillon beforehand. In short, a good recipe for the weekend aperitif!
What do you mean by that?
I tell you everything!
You need for 4 persons :
- 250 g of meat previously cooked (veal, chicken or a mixture of both). If you don’t have any leftovers, cut the meats into pieces and cook them in boiling water with a carrot, a small piece of celery branch, an onion and a bay leaf.
- 12 onions
- 2 tablespoons of olive oil
- 125 g flour
- 1 pinch of salt
- 1 pinch of nutmeg
- 125 cl of milk
- 50 g raw ham (serrano) chopped
and, for breadcrumbs
- 1 egg, beaten into an omelet,
- Fine breadcrumbs
For frying :
Peel the onion and chop it finely.
Chop the meat finely.
Pour the oil into a frying pan. Heat it up. When it is hot add the diced onion, then when it is golden brown (after 57 minutes), add the pieces of meat and ham. Mix and cook for 5 minutes.
Sprinkle the flour directly into the pan, let it cook for a few more minutes until the flour changes color, then pour in the milk little by little while continuing to stir (in fact, this is like making the béchamel sauce in the pan with the meat). Add the pinch of salt and nutmeg. Mix and cook for about ten minutes over low heat until the béchamel thickens.
When the dough is thick, remove it from the heat and let it cool. This can be done the day before.
In a soup plate, pour the beaten egg into an omelette. In another, put the breadcrumbs.
Using 2 tablespoons, take the meat béchamel and form a small sausage or a small dumpling. Pass it first through the egg and then through the breadcrumbs and shape it well (you can roll it up). Do this until all the ingredients are used up.
Pour into a shallow frying pan (why not a wok), enough olive oil so that it is about 2 cm high. Heat it up, and when the oil is very hot, dip the croquettes into it. Turn them regularly until they are golden brown. Remove them on a paper towel to absorb the excess fat.
Serve the croquettes plain, with tomato sauce or, excellent too, with garlic mayonnaise.