Authortapasonline
RatingDifficultyIntermediate

Croquettes are really popular in Spain, with quite a number of different fillings. If you want to save time, you can buy béchamel sauce mix in powder form or even ready-made in jars, but be sure that you have the right consistency for rolling the croquettes – you may need to thicken it a little.

Yields20 Servings
Prep Time2 hrs 30 minsCook Time40 minsTotal Time3 hrs 10 mins

For the Filling:
 200 g Chicken Fillet
 4 tbsp Olive Oil
 1 Garlic Clove, crushed
 750 g Plain/all-purpose Flour
 550 ml Milk
 1 tbsp Flat Leaf Parsley, chopped
 ½ tbsp Salt
 ½ tbsp Black Pepper
For the Coating:
 740 g Plain/all-purpose Flour
 2 Large Eggs, beaten
 4 tbsp Breadcrumbs

1

Fry or roast the chicken and when cooked, allow to cool then chop finely. Set aside.

2

Heat the oil in a saucepan and add the garlic. Cook for about 1 Minutes, then stir in the flour. Add the milk gradually, stirring continuously.

3

Cook over a low heat, stirring continuously for about 20 Minutes until you have a quite thick, smooth sauce.

4

Stir in the chopped chicken, parsley, salt and pepper and mix well.

5

Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.

6

Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.

7

You can fry them in about 2.5cm/1” of hot oil in a pan or in a deep-fat fryer until crisp and golden. Cook them a few at a time so as not to lower the temperature and when they are ready, drain them on absorbent paper. Serve immediately, three or four to a portion.

Category, Cooking Method

Ingredients

For the Filling:
 200 g Chicken Fillet
 4 tbsp Olive Oil
 1 Garlic Clove, crushed
 750 g Plain/all-purpose Flour
 550 ml Milk
 1 tbsp Flat Leaf Parsley, chopped
 ½ tbsp Salt
 ½ tbsp Black Pepper
For the Coating:
 740 g Plain/all-purpose Flour
 2 Large Eggs, beaten
 4 tbsp Breadcrumbs

Directions

1

Fry or roast the chicken and when cooked, allow to cool then chop finely. Set aside.

2

Heat the oil in a saucepan and add the garlic. Cook for about 1 Minutes, then stir in the flour. Add the milk gradually, stirring continuously.

3

Cook over a low heat, stirring continuously for about 20 Minutes until you have a quite thick, smooth sauce.

4

Stir in the chopped chicken, parsley, salt and pepper and mix well.

5

Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.

6

Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.

7

You can fry them in about 2.5cm/1” of hot oil in a pan or in a deep-fat fryer until crisp and golden. Cook them a few at a time so as not to lower the temperature and when they are ready, drain them on absorbent paper. Serve immediately, three or four to a portion.

Croquetas de Pollo