Thermomix Porcini Croquetas

Croquetas are a typical Spanish dish. Delicious thick and creamy béchamel bites breaded then fried. Yep, they are NOT made with potatoes.

This is one of those seemingly simple but rather fiddly dishes that the Thermomix and a piping bag make a breeze. The mixture needs to rest in the fridge so it's best to prepare it the day before.

These are perfect tapas, perfect picnic fare, perfect with a salad for dinner, perfect for an office lunch… the possibilities are endless. They can be eaten hot or cold, delicious both ways.

Thank you to Eva for putting me on to the idea of using porcini and referring me to this Spanish recipe for inspiration.

You can also make Spanish croquettes with left over roast chicken like this recipe. If you're having a tapas evening, make sure you also make a Thermomix Tortilla de Patatas.

This recipe makes 30 croquettes more or less, it depends on the size you give them. They should feed 6 people if you're sharing. If you're not sharing, then they'll last you 2-3 days in the fridge so that you can pace yourself 😉

In this method we make the thick béchamel in the Thermomix then pour it into piping bags, clip and store in the fridge to set overnight. Then the next day we pipe the béchamel out onto a plate with beaten egg, slice and coat in the egg then coat in breadcrumbs and fry. Then we eat!

📖 Recipe

Thermomix Spanish Porcini Croquetas

Maria Bravo

Delicious, creamy Spanish Croquetas, crispy on the outside and thick béchamel on the inside. Fantastic as tapas, appetisers, snacks, hot or cold.

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Course Appetizer, Snack

Cuisine Spanish

Servings 6 people

Equipment

• 1 Thermomix
• 2 piping bags
• 1 large frying pan

Ingredients

  

1x2x3x

For the Béchamel:

• 15 g dried porcini mushrooms
• 150 g unsalted butter roughly cubed
• 30 g onion
• 200 g plain or spelt flour I used spelt
• 800 g whole milk take out of the fridge about an hour earlier if chilled
• ¼ teaspoon nutmeg
• Black pepper freshly milled
• Salt I use Maldon sea salt, to taste but start with about a teaspoon or less

For breading and frying:

• 2-3 eggs
• Breadcrumbs if you ever have left over bread, always make breadcrumbs in your Thermomix and freeze them, you can use them from frozen
• Olive oil being Spanish this would be the traditional oil to use but you choose

Instructions

 

How to make the Béchamel:

• Mill the porcini to a fine powder: 15 seconds, speed 10. Reserve.
• Do not wash the bowl, add the 150 g butter and the onion: Varoma, 3 minutes, speed 4.
• Add the flour: 100ºC, 3 minutes, speed 2.
• Add the milk, the nutmeg, a few twists of the pepper milll and the salt: 10 seconds, speed 6.
• Add the porcini powder: Varoma, 7 minutes, speed 4.
• Pour the mixture in the piping bags and close tightly, leave in the fridge overnight (or for a minimum of 8-10 hours), overnight is best really (and usually more convenient).

How to fry:

• Whisk the egg on a deep plate and place the breadcrumbs in another plate.
• Snip the end of the piping bag and squeeze to get a few sausages onto the egg plate then cut them to your desired size, think that you ideally want to get 2-3 bites out of them, not more.
• Heat up a good amount of olive oil in a frying pan and fry the croquetas over a moderate heat, turning them until they are golden all over. It won't take long.

Notes

Makes approx. 30, depending on the size

Tried this recipe?Mention @feistytapas or tag #feistytapas!

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