Spanish ‘Croquettas’ Starter:

Spanish ‘Croquettas’ Starter:

A good way to use up bits of allsorts left in your fridge – and foisting them onto your guests….. (and they’ll never know they’re eating your leftovers until you decide to tell ‘em………… IF you decide….!)

Prep:           20 mins.

Cooking:       20 mins.

Course:        Starter, lunch or snack

Serves:        4

Rating:         2:  Easy

 

This Spanish starter can be very useful to use up what you have left over in the fridge as it uses a simple flour mixture as a base and then you perk it up by adding flavourings.  I used tomato because one of my diners is a veggie and I wanted to make a starter that everyone could have.

Find:

  • 1 desert spoon olive oil
  • 2 desert spoons flour (plain – unless you only have SR!)
  • 250ml milk
  • 1 egg
  • Breadcrumbs
  • Nutmeg…… (though you may not, as a Rookie-Cookie, realistically be expected to have nutmeg in your larder. Y’know what I’m gonna suggest…… just leave it out!)
  • Additional ingredients (in other words, LEFTOVERS!…. ham, tomato, bacon, chicken, roast meats, fish, shellfish, cheese……)
  • Seasoning
  • As an option, some cold mashed potatoes (see further down…).

Method:

  • Put the oil in the frying pan and warm it up a bit – it must not get hot. Remove the pan from the heat and add the flour to the oil, stirring with a wooden spoon until it becomes a paste (a roux).
  • Put the pan back onto a medium heat and add the milk little by little so that the milk is absorbed as the paste cooks and expands. Continue until it is all cooked evenly. Add the nutmeg, a pinch of salt and whatever meat/flavouring/leftovers that you have decided upon, and keep stirring all the time.  The cooked mixture will be quite stiff.    (As an option, you may wish to bulk it out with cold mashed spuds.  This can make the finished Croquetas lighter to eat and less ‘bouncy’.)
  • As soon as the mixture is stiff enough to hold together, empty the pan into a bowl and let the mixture cool. When cool, take small portions and mould them into whatever shape you wish, dipping them in the beaten egg and then the breadcrumbs, coating them evenly.  They might even benefit from a second egg and breadcrumb coating.  Place them separately onto a plate covered with greaseproof paper.  At this point they freeze well.
  • Briefly shallow fry them and then oven cook for 20 minutes at 180 degrees C.
  • Serve immediately on something like Spanish spinach with toasted pine nuts.

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