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:
- In an advance frying pan , add the oil and fry the finely chopped onion.
- Add the flour and stir for 5 minutes.
- 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.
- 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.
- We form the croquettes, we pass them through beaten egg and breadcrumbs or panko.
- 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 .
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