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.

Fry or roast the chicken and when cooked, allow to cool then chop finely. Set aside.
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.
Cook over a low heat, stirring continuously for about 20 Minutes until you have a quite thick, smooth sauce.
Stir in the chopped chicken, parsley, salt and pepper and mix well.
Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.
Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.
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.
Ingredients
Directions
Fry or roast the chicken and when cooked, allow to cool then chop finely. Set aside.
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.
Cook over a low heat, stirring continuously for about 20 Minutes until you have a quite thick, smooth sauce.
Stir in the chopped chicken, parsley, salt and pepper and mix well.
Turn out into a flat dish, allow to cool, cover and store in the ‘fridge for at least two hours, ideally overnight.
Mould the mixture into croquette shapes, then roll first in the flour, then the beaten egg and finally the breadcrumbs.
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.
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