Meal Type Fish
Total time 3 hours
Meal Origin Spanish
Occasion Special occasion
These croquetas are crunchy outside and creamy inside. We opted for mushroom and chicken, but you could use cooked prawns or drained tuna instead.
- 90g butter
- 1 small onion, finely chopped
- 100g finely chopped mushrooms
- 1 tsp fresh thyme
- 1 cup flour
- Plus ½ cup flour extra
- 1 cup milk
- ¾ cup chicken stock
- 125g finely chopped cooked chicken (skinned and boned)
- 2 lightly beaten large eggs
- ½ cup dry breadcrumbs
- Oil for deep frying
1. Make the roux for the croquetas. Heat the butter in a saucepan, add onion and, over a low heat, cook for 5 minutes until soft but not coloured. Add the mushrooms and thyme and cook slowly for 5 minutes.
2. Add flour and gently mix through the mixture. It will look crumbly but that is fine, just let it colour. Remove from heat and gradually add the milk, stirring until smooth.
3. Place back on the heat, add stock and stir until the mixture thickens.
4. Stir in chicken and season with black pepper. Cover and cool for at least 2 hours.
5. Using your hands roll the cooled mixture into little logs about 6cm long. Put the extra flour, beaten egg and breadcrumbs into bowls on your bench and lightly toss the croquetas in flour, dip into egg and then breadcrumbs. Place on a baking paper-lined tray and cool in the fridge for an hour.
6. Heat oil in a large saucepan – you need to use enough oil to fill one third of the pan. Drop
a little bread cube into oil and when that browns in 20 seconds you are good to go. Cook the croquetas in batches for about 3-4 minutes, turning until golden. 7. Drain well and serve with
Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.
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