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If any of us are asked about our favourite dishes we probably don’t name anything too fancy or complicated: Fried eggs, omelettes, sandwiches, and of course, the humble and great croquette!
The ones we have today are by Nieves, and we don’t have any doubts at all about her cooking skills, because after having a look at her blog La cajita de Nieves Elena we can see her mastery in the kitchen. Want to give the croquettes a try? Let’s get down to it!
Ingredients
- Flour – 8 tbsp
- Milk – 500 ml
- White tuna in olive oil – 400 g
- Piquillo peppers – 3
- Medium-sized onion – 1
- Salt
- Black pepper
- Nutmeg
Preparation
- Rinse the oil from the tuna into a large frying pan, add some more if necessary to cover the bottom and sauté the very finely chopped onion at medium heat until it turns transparent.
- Add the chopped piquillo peppers and sauté for one more minute.
- Add the crumbled tuna and mix well.
- Now add all the flour in one go and stir and mix until you achieve a completely homogeneous mixture at moderate heat.
- Add 250 ml of milk and carefully mix until the mixture absorbs it all.
- Add the rest of the milk gradually and stirring all the time until the mixture completely detaches from the frying pan and is fine and elastic.
- Extend in a large platter and let it cool completely at room temperature covered in clingfilm so that the surface doesn’t dry out forming a crust.
- Once cold, take portions the size of a spoon and shape them, without touching them too much. Put them on a plate.
- Bread them by first dipping them in egg and then in breadcrumbs.
- Fry them in abundant hot oil until they are browned to taste and place them on kitchen paper to absorb the excess oil.
Impossible to eat just one, thanks Nieves!
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