These golden, savoury nuggets, crunchy outside and meltingly soft inside, are a popular Spanish first course.
Good with garlic mayonnaise or Salsa Rosa, made from 2 parts mayonnaise to 1 part tomato ketchup. The croquettes can also be served cold, making them excellent picnic food.
The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.
Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1–2 minutes, then stir in the milk to make a smooth, thick sauce.
Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
Use two spoons to form croquettes about 3–4cm (11/2–2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
Transfer the croquettes to a heated serving plate and serve while still hot.
- 100g butter
- 115g flour
- 750ml milk
- 400g cooked chicken , shredded
- 2 tsp tomato purée
- 1 pinch salt
- 1 pinch black pepper , freshly ground
- 9 tbsp breadcrumbs
- 3 eggs, beaten
- 500ml oil, for shallow frying
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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