cheek croquettes

After making a great stew, the best thing is to have leftovers, to be able to turn them into croquettes. Today's ones are made with the remains of the stew we shared a couple of weeks ago, some Iberian pork cheeks with Pedro Ximénez.

Ingredients:

  • 350 g frayed cheeks
  • 40g extra virgin olive oil
  • 40 g of wheat flour
  • 1/2 onion
  • 500 ml of milk
  • Nutmeg
  • Black pepper
  • Salt
  • 1 egg L
  • breadcrumbs or panko

Preparation:

  1. In an advance frying pan , add the oil and fry the finely chopped onion.
  2. Add the flour and stir for 5 minutes.
  3. Add the hot milk, season with salt and pepper and add nutmeg and cook over medium-low heat while stirring, when it begins to thicken add the shredded meat and stir.
  4. We have to cook the mixture until it begins to separate from the walls. Pour into a mold and cover with transparent film flush. Let cool to room temperature and then store in the fridge overnight.
  5. We form the croquettes, we pass them through beaten egg and breadcrumbs or panko.
  6. We put a professional saucepan with plenty of extra virgin olive oil and fry them. Let the excess oil drain on kitchen paper.

Photos and recipe by MJ .

Comment 1

Antonio Lastra Valdés on

Les felicito por la iniciativa que han tenido al crear este apartado de acercar y hacer más fácil la cocina a los usuarios de la presente pagina.
Gracias

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