Croquetas
Croquetas! Everyone's favourite tapas dish. Fill with chicken and rosemary, Iberico ham with Manchego cheese and peeled prawns. Serve with a Romesco style sauce what includes smoked paprika, sherry vinegar and nuts!
Ingredients
Base
- 550ml milk
- 100g butter
- 150g plain flour
- 1 tsp sweet paprika
- 4 eggs
To fill:
- 200g chopped cooked chicken with a few sprigs of rosemary
- Iberico ham with Manchego cheese
- Peeled prawns
To coat
- 200g panko
- 2 eggs
- 100g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
Sauce
- 100ml olive oil
- 1 small bunch oregano
- 2 cloves garlic
- 4 red peppers roasted
- 50g hazelnuts, toasted
- 50g almonds toasted
- 2 tsp smoked paprika
- 2 slices white bread
- 2 tbsp Sherry vinegar
- Salt and pepper
Method
- Put the butter into a pan and when foaming, add the flour and paprika, then whisk in the milk, cook on a very low heat and cook gently for 3 minutes, stirring constantly.
- Remove the mixture from the heat and leave it to cool for a few minutes then beat in any of the fillings and ½ teaspoon of salt and some black pepper to taste. Finally beat in the eggs. Chill the mixture in the fridge for 2 hours. Shape into sausage shapes then coat in flour, egg and breadcrumbs.
- To make the sauce, blitz all the ingredients together in a food processor.
- Heat the oil for deep-frying to 180C. Pane the croquetas and carefully place into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the sauce.
Ingredients
Base
- 550ml milk
- 100g butter
- 150g plain flour
- 1 tsp sweet paprika
- 4 eggs
To fill:
- 200g chopped cooked chicken with a few sprigs of rosemary
- Iberico ham with Manchego cheese
- Peeled prawns
To coat
- 200g panko
- 2 eggs
- 100g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
Sauce
- 100ml olive oil
- 1 small bunch oregano
- 2 cloves garlic
- 4 red peppers roasted
- 50g hazelnuts, toasted
- 50g almonds toasted
- 2 tsp smoked paprika
- 2 slices white bread
- 2 tbsp Sherry vinegar
- Salt and pepper
Method
- Put the butter into a pan and when foaming, add the flour and paprika, then whisk in the milk, cook on a very low heat and cook gently for 3 minutes, stirring constantly.
- Remove the mixture from the heat and leave it to cool for a few minutes then beat in any of the fillings and ½ teaspoon of salt and some black pepper to taste. Finally beat in the eggs. Chill the mixture in the fridge for 2 hours. Shape into sausage shapes then coat in flour, egg and breadcrumbs.
- To make the sauce, blitz all the ingredients together in a food processor.
- Heat the oil for deep-frying to 180C. Pane the croquetas and carefully place into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the sauce.
