1 post tagged “bechamel”

Croquettes are a favorite at our house...the kids and Alvaro just go nuts over them.  They are a great way to use up leftovers too, and can be made with fish, meat or vegetables.  I usually make them with tuna or spinach, those seem to be the favorites around here.  This recipe originally came from my mother in law, who is a master at making croquettes.  For me, one of the key ingredients in the recipe is freshly grated nutmeg...it just gives the croquettes a wonderful flavor that really defines the difference between good and great.

tuna croquettes

tuna croquettes2

Ingredients:

2 cups flaked tuna in extra virgin olive oil(or whatever main ingredient you're using), mostly drained-a little of the olive oil won't hurt, it'll actually act as a flavoring for the croquettes

1  medium onion, grated  

1/4  cup flour (about) 

1 1/2  cups milk  (about)

freshly grated nutmeg (I use about a 1/2 teaspoon, but use the amount to taste)

1 Knorr double boullion cube (or 2 regular sized)

garlic powder to taste 

2  eggs, beaten 

1 1/2  cups seasoned bread crumbs (about) 

2  tablespoons butter 

sunflower oil (for frying) 

Preparation:

In a large frypan, heat butter over medium high heat, and sautee onion until tender.

Add tuna, and heat through.

Add flour and stir well.

Add milk and season with freshly grated nutmeg, then drop in boullion cube and season with a bit of garlic powder. 

Stir the mixture constantly until it thickens and forms a ball.  If you have trouble getting the mixture to form a ball, gradually add a little more flour, sprinkling and stirring quickly to avoid lumps.

Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).

Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.

Deep fry in hot oil, and drain on paper towels.