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Boletus, cheddar and ham croquettes

Aperitif39 minutes8 people400 calories
1/52/53/54/55/5 (8 votes)
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By Irene Arcas

Boletus, cheddar and ham croquettes

This recipe for boletus, cheddar and ham croquettes I have seen it in the Saber Cocinar program on Spanish Television and I loved it. When we have taken it, we have been so surprised by its taste, that without a doubt, I will prepare it for New Year's Eve dinner. I have adapted it to the thermomix and it has been phenomenal.

I think it is a good option for New Year's Eve since you can put some first snacks, and the croquettes are very helpful. If you like other flavors, do not hesitate and prepare for example the ham and brie croquettes.

They are very easy to prepare, and you can leave them prepared in advance in the fridge, or even frozen. Do not hesitate!

Boletus, cheddar and ham croquettes

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The perfect croquettes to nibble at New Year's Eve dinner. They will be liked by young and old. They can be frozen and prepared in advance.

  • Irene Arcas
  • Recipe type: snacks
  • Calories: 400
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 50 gr of olive oil
  • 100 g of Serrano ham
  • 50 g cheddar cheese in squares
  • 140 g of boletus edulis (frozen, dehydrated, natural ...)
  • 600 gr of milk
  • 100 g flour
  • shawl
  • pepper
  • nutmeg
  • flour, egg and breadcrumbs for coating
  • frying oil

Preparation

  1. We add the 50 gr of oil, the mushrooms and the ham. We program 8 minutes, speed 1, left turn, varoma temperature. We remove the mushrooms and the ham and reserve, leaving the oil inside the glass.

  2. We add the flour and cook 2 minutes, speed 2, varoma temperature.

  3. Add the milk, salt, pepper and nutmeg to taste and program 9 minutes, temperature 90º, speed 4.

  4. When it is finished and the béchamel has the texture we like, we put the béchamel in a large container, add the cheddar cheese, the mushrooms and the ham that we had reserved.

  5. We stir well and let cool. So that the surface does not crust, I brush it with olive oil and then I put plastic wrap touching the surface.

  6. If you want you can use a pastry bag (or a bag that you use as a pastry bag) so that later it is easier to form the croquettes. So instead of letting it cool down in the bowl, we put it directly into the pastry bag and let it cool there.

  7. We form the croquettes, passing them through flour, egg and breadcrumbs and fry in plenty of oil. We can freeze them or keep them in the fridge.

Equivalences with TM21

More information - ham and brie croquettes


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  1.   Ana Bouzas said
    ago 11 years

    I really like mushrooms so I keep this recipe in favorites.

    Reply to Ana Bouzas
    1.    Irene Arcas said
      ago 11 years

      How good Ana! Thank you very much, I am very glad that you liked them. You will tell us how it is. Kisses!

      Reply to Irene Arcas
  2.   encarnita said
    ago 10 years

    Hello: the croquettes are very good, but please, put the amounts well because I had to add a lot more flour. MERRY CHRISTMAS.

    Reply to Encarnita