- 250g chicken, or 1 small chicken to roast
- 160g butter
- 1⁄2 onion, diced
- 160g flour, sieved
- 1 litre warm milk
- 3 teaspoons salt
- 2 teaspoons black pepper
- 11⁄2 teaspoons ground nutmeg
- 150g flour
- 4 eggs, whisked
- 150g breadcrumbs
- Oil, to fry
- Preheat the oven 220ºC/gas mark 7.
- You only need 250g of chicken for this recipe – it can either be leftover chicken from a roast, you can roast a small chicken or chicken pieces. We use roasted free-range chicken for enhanced flavour. So place a small chicken on a baking tray and roast for an hour at 170oC/gas mark 3.
- While the chicken is in the oven, put a large pot on a medium heat and add the butter. When melted, add the onion and cook until soft.
- Add the sieved flour and stir constantly until the flour is golden.
- Add the warm milk and, using a whisk, stir all the time until the mixture starts to thicken.
- Add the salt, pepper and nutmeg, then set aside.
- Once the chicken is cooked, chop 250g of meat (off the breast and thigh).
- Add the chicken to the pot above and cook for a further 10 minutes.
- Put the mix on a flat baking tray and allow to cool. Then refrigerate for at least six hours or until the next day. This will make the mixture much easier to handle.
- To assemble, you will need three plates – one for the flour, one for the whisked eggs and one for the breadcrumb.
- Using your hands, shape the croquetas to the desired size (we suggest 6-8cm long). Pass through the flour, then the eggs and finish with breadcrumbs. Continue until the mix is finished.
- To fry, add enough oil to a large saucepan to reach a depth of 6cm. Bring to a medium heat. Deep-fry the croquetas for about four minutes, slowly turning them until golden brown.
Recipe from Las Tapas de Lola
Photography Credit: Harry Weir
Replace the chicken with ham, prawns or mushrooms for variety or whatever you have handy. The whole point of these is to use up some nice leftovers.