Cooked or puchero croquettes (the best recipe)3 min read
Raise your hand to those who don’t like homemade croquettes !… Some time ago we explained how to make some delicious chicken croquettes , and in this case we are going to take advantage of the remains of a Madrid stew and we are going to prepare stew croquettes or croquettes of stew depending on the type of stew you have made. You can also try them with remains of mountain stew or any other type.
Dare to make them at home, they are easy to eat, the little ones can take them with their hands, they are very easy to do and in the heaviest part of “messing them up” the little ones in the house can help you, so you will make the job a great time.
In addition, I advise you to make a lot of them, and those you don’t eat that day, freeze them, in this way you will only have to take them out and fry them frozen, a good salad or a vegetable, and you will have dinner ready in a while.
Cooked or puchero croquettes recipe
Ingredients (for about 40 croquettes):
- Remains of cooked or stewed meat (chicken, veal shank, etc.)
- 1 boiled egg
- 1 onion
- 4 tablespoons of flour
- About 750 ml of milk
- A pinch of nutmeg
- a pinch of salt
- 3 or 4 eggs
- Bread crumbs
- Virgin or extra virgin olive oil
How to make stewed or cooked croquettes
Croquette meat filling
- With scissors, chop all the meat well (I do it this way because my little one does not like finding large pieces in the croquettes) and reserve.
- Boil an egg, also chop finely and reserve. Check out more recipes on at Pet Pooja.
- Peel an onion and finely chop it and fry in a pan with virgin or extra virgin olive oil. When it begins to take on color, we incorporate the flour that we cook a little, then we add the chopped chicken and egg. Mix for a minute or so.
Bechamel of the croquettes
- And now, we begin to add the milk, we do it little by little, while we stir the mixture with a wooden spoon making circles, a pinch of nutmeg and another of salt. I have put about 750 ml of milk, but it is really a guideline amount… the dough should be soft but with consistency and it will be done when it starts to detach from the walls of the pan, keep in mind that when it cools it will thicken a little more.
- Once done we must put the dough in a source, better low or even in a tray. Cover with kitchen paper (it will absorb the moisture that will form in the refrigerator) and then with film and leave in the refrigerator for a few hours, if you can do it the day before.
Battered and fried croquettes
- The next day we take portions with a spoon, we give it shape and pass first through breadcrumbs, then through beaten egg and finally through breadcrumbs again.
- Once all the croquettes have been formed or bundled (46 have come out to us), all that remains is for us to freeze them or fry them in very hot virgin or extra virgin olive oil.
- Take them out and put them on absorbent paper to remove excess fat.
If you don’t like it or you are allergic you can remove the egg, I like to put it on because it is not noticeable but it gives it a great texture.