Meat Croquettes

meat croquettes croquetas de carne

Since for about more than a month everything is turning around christmas, my recipes should do to. So much family, friends and work lunches/dinners, and so much leftovers that in some point you just throw away, bored of seeing them everyday in your fridge. Meat leftovers from a soup or a roast are not going to be a problem anymore.

Some years ago I posted a recipe of cannelloni from leftover meat, and today it’s the turn of the Croquettes. Very easy, crispy on the outside and creamy on the inside. They also freeze well so you can store them and deep-fry them whenever you have some friends over, pairing them with some beer and dips.

It’s a typical dish in Spain, well, better said, a tapa. You can find croquetas  in many tapas bars in Spain and most of spanish moms have their own recipe to make them, with many other different fillings. But you don’t need to travel so far for that, you can bring Spain to your home following this recipe.


  • 300 g leftover meat (turkey, chicken, beef, pork, goose… a mixture of all, it doesn’t matter)
  • 500 ml milk
  • 60 g unsalted butter
  • 60 g  plain flour for the béchamel, and some more for the rolling
  • a little finely diced shallot
  • salt, ground pepper and ground nutmeg
  • bread Crumbs
  • 2 Eggs
  • sunflower oil, for deep-frying them


Heat the butter in a medium, heavy-bottomed saucepan over a medium heat and, when the butter melts, add the onion and fry gently for a minute until transparent. Turn the heat down, gradually stir in the flour and cook gently, stirring regularly, until it loses its raw flavour – this should take about 8–10 minutes. Gradually stir in the hot milk, beating it in well, until you have a smooth paste. Cook for another 15 minutes until it thickens, then fold through the finely diced meat and season to taste with a grating of nutmeg, some salt and ground pepper. Put the béchamel in a bowl and allow to cool, then put the mixture into a piping bag, and refrigerate for at least 2 hours.

Put the beaten eggs and some flour each separately  into bowls,  and the breadcrumbs into another. On a floured surface, pipe out the mixture into cylinders (5 cm length, 1,5-2 cm o) flour them good, dip into the egg and then roll in the breadcrumbs until well coated.

Heat the olive oil in a large pan to 180 ºC, or until it begins to shimmer. Prepare a plate lined with kitchen roll. Fry the croquetas in batches for a couple of minutes until golden all over, then lift out with a slotted spoon and serve at once (they are also very good on the next day ;)).

meat croquettes croquetas de carne


Read you soon!





TAPAS: Cod Croquettes

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I’m starting a new section where I would be posting some Tapas that can be easy done at home. Tapas are the typical Spanish bar snacks that we usually order with beer. It’s kind of a way of not getting too much drunk and having dinner at the same time xD. I’m actually living in Germany but I come from Spain so I sometimes miss home and for sure the food. Beeing able to cook some spanish dishes once in a while, saved me from beeing home sick or missing those things wich I grew up with.

You don’t need much ingredients, it doesn’t take much time to prepare and they are absolutely delicious, so, what are you waiting for?

Ingredients for arround 20 croquettes

  • 200 gr dried salt cod
  • 4 medium/big potatoes, peeled and quartered
  • 2 tablespoon freshly chopped parsley leaves
  • 2 eggs
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying


Soak the cod in cold water to for 24h, refrigerated, changing the water occasionally. Drain.
In a medium saucepan add the cod and cover with water, in a separate saucepan add the potatoes and cover with water. Boil slowly until the potatoes are tender and the cod is cooked. Drain and cool the cod and the potatoes. In a bowl, mash the potatos and the cod together with a fork. Add the parsley and some pepper. Add Salt only if necesary, remember cod was already salty. Refrigerate for 1 hour.Preheat a good amount of oil in a pan or preheat the fryer. Use 2 tablespoons to give oval form to your croquettes, the so called quenelle technique. Fry in batches until golden brown about 3 minutes. Remove and drain on paper towels.
Best served with some aioli or mayonnaise.
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Hope you enjoy them as much as I did!
Read you soon!