![]() ![]() Another lovely version is made with fresh white crabmeat and chopped parsley. The best little pieces of ham to use are those closest to the bone as they’re fatty and have a really good flavour. You can create all kinds of croquetas, flavoured with various ingredients.Croquetas are a bit fiddly to make, but do what I do – make a big batch, then freeze half for when you have a party or you need a quick starter when friends drop in for dinner.Nutritional information, per croqueta (based on 30), 118kcals, 6.9g fat (2.7g saturated), 5.6g protein, 9.1g carbs (1.1g sugars), 0.3g salt, 0.6g fibre Serve hot with other tapas such as cured ham, olives and salted almonds.Remove with a slotted spoon to drain briefly on plenty of kitchen paper while you cook the rest. Heat the olive oil for deep-frying to 190☌ (or until a piece of bread turns golden in 30-40 seconds) and deep-fry the croquetas in batches for 2 minutes until crisp and lightly golden. Put on a baking sheet lined with baking paper and chill in the fridge for 45-60 minutes.Dip 4-5 croquetas at a time into the beaten egg.Lightly oil your palms and roll 1½ tbsp (about 30g) of the chilled mixture into a small barrel shape, then repeat to form 25-30 croquetas. Put the beaten eggs and breadcrumbs into 2 separate shallow dishes.Cool, then chill in the fridge for 2 hours or overnight. Transfer to a shallow dish, spread out in an even layer and press a sheet of cling film onto the surface.Add the spinach and pine nuts, then season with plenty of salt and a little black pepper.Increase the heat very slightly and cook gently, stirring constantly, for 5-7 minutes to cook the flour. Very gradually beat in the warm, milky stock, beating well between each addition, so the mixture becomes silky smooth.Stir in the flour and cook gently for 5 minutes, breaking up the mixture with a wooden spoon as it cooks, without letting it brown.Melt the butter in a medium saucepan and cook the onion and garlic over a low heat until soft.Put the milk and stock in a pan and bring to the boil.200g breadcrumbs, made from stale white bread, crusts removed.150g baby leaf spinach, blanched, squeezed dry and chopped.150ml good-quality vegetable stock (see tip above).When ready to serve, deep-fry straight from the freezer. Or, open-freeze the breaded croquetas, then transfer to freezer boxes. After breading the uncooked croquetas, cover and chill for up to a day until you want to fry and serve them.Vegetable stock from cubes or concentrate can be overpowering. Use a good-quality fresh stock for these.It does not store any personal data.Takes 18 minutes to make, 40 minutes to cook, plus chilling The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. ![]() The cookies is used to store the user consent for the cookies in the category "Necessary". ![]() The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. ![]()
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