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If you are one of those who think "the best croquettes are those of my mother", you have to try these Mamen croquettes just in case.
This girl, Mamen, is a co-worker of my brother. One day he told her that his star dish at Thermomix is croquettes. And with good reason, because if I say they are good I fall short.
The main characteristic is that they have Cornstarch. Therefore, if when making the dough you see that it is not very thick, do not worry, follow the steps, times and temperatures as I indicate and you will see that, once cold, the dough ends up having the perfect consistency.
You can do them with whatever you want. I have already made them with mushrooms, with ham and, the latter, with cod.
We continue to increase our list of croquettes recipes on the blog. I remind you of some: chicken croquette, ham mousse and Cooked croquettes that Irene did the other day and that they even had cream.
Thanks Mamen for sharing your recipe!
Mamen croquettes
These Mamen croquettes are creamy, have a delicious flavor and we can customize them with the ingredient that we like the most or that we have at home.
Ingredients
- 150g of the chosen ingredient (ham, cod, chicken, boletus ...). Those in the photo are cod.
- 2 hard-boiled eggs
- 40 g oil
- 140 g onion
- 30 butter g
- 100 g flour
- 25 g of cornstarch
- 800g milk
- Sal Island
- Pepper
- Nutmeg
- Egg
- Bread crumbs
- Frying oil
Preparation
If we make them from meat or ham, we put this ingredient in the glass and we bite with several turbo strokes. We take out and reserve. As mine are desalted cod, I did not do this step and crumbled it with my hands.
We put the oil, butter and onion in the glass. We program 2 minutes, varoma temperature, speed 3 1/2. After this time we add the flour and the cornstarch. We program 1 minute, 100º, speed 3 1/2.
We add the milk, salt, pepper and nutmeg.
Holding the beaker we mix everything in speed 10 to loosen what has been stuck on the walls of the glass. We program 7 minutes, varoma temperature, speed 4.
We add the ingredient that we had chopped, also the chopped hard-boiled egg and mix everything with the spatula. We leave the glass on its base until the mixture cools down a bit.
Later we spread it in a source or we put it in a pastry bag.
When the dough is cold (we can even keep it in the fridge) we make the croquettes. If we have put the dough on the tray, we will make it with a couple of spoons. If we opt for the pastry bag we will make the "churros" and cut them to create the croquettes.
The croquettes are passed through egg and breadcrumbs, or through flour, egg and breadcrumbs, depending on how we are used to making them at home. We fry them in abundant oil.
Comments
If you make them with chicken or boletus, you will have to cook these ingredients previously, before making the croquettes.
If you want to freeze them, it is better not to put the hard-boiled egg.
Equivalences with TM21
More information - Chicken croquette, boiled ham mousse croquettes, Cooked croquettes
Source - Mamen Alba
It seems that you have read me the thought I wanted to make croquettes for Sunday and this recipe seems great to me. Thank you very much kissesssss
How nice Blanca! Well, it comes with pearls then. Let's see what you think (if you have a mouse, then tell us). Thank you.
A kiss!
Good morning, thanks for the recipe, but I would like to know if the flour is all Cornstarch.
Thank you.
Hello rosa,
One part is cornstarch (25g) and the other part (100g) normal flour, of the loose type for all preparations. Take a look at the ingredients in the recipe because it's specified.
Thank you. I hope you like them.
A kiss!
I love this recipe, but I would like to know if it can be done in the oven.
Thank you.
Hi Salva,
I haven't even baked these croquettes but others have, so I'm sure you can cook them this way without any problem. Put them on greaseproof paper and brush them a little with oil. I usually bake them at 180º and you can see when they are ready because the color changes.
Will you tell us how they look if you dare to try them? Thanks!
A hug
Hello
I wanted to ask, if when baking the croquettes you prevent them from breaking, as I always do when I fry them in a pan, in addition to avoiding more work
Hi Marisa,
I think that baking them is more about avoiding calories. They are not the same as fried but they are also good.
When you fry them ... do they break a lot? Try not to fry them for too long, as soon as they are a little golden brown, you take them out and thus prevent them from breaking (it works for me).
A hug!
The onion onion is chopped when mixed with margarine and oil ?. Thanks
Hi Susan,
Yes, yes, it is chopped in that step, at speed 3 1/2.
A hug!
Great recipe, but I have a question: when adding the milk ... cold, warm or does it matter?
Hi Javier,
Anyway, use the one you have. As then we are going to heat it together with the rest of the ingredients (in Thermomix) you can put it cold or from time, as best suits you.
Thanks Javier for your comment.
A hug!
HELLO THANKS FOR SHARING SO MANY GOOD THINGS, JUST ONE QUESTION: DON'T YOU PASS THEM FIRST THROUGH FLOUR, THEN EGG AND THEN BREAD? THANK YOU, I'M GOING TO TRY THESE.
Hello Mary,
Thank you for your comment. You can coat the croquettes as you are used to doing at home. With flour, egg and breadcrumbs they will be perfect. I'm going to put it in the recipe.
A kiss!
Hello, I wanted to ask if I could remove the onion from the recipe, it is that in the croquettes I think it is in the only place that I do not like.
Thank you very much
Hi Conchi,
Yes, you can do without it if you prefer. You can even substitute it for leek, it will give a very rich touch to your croquettes.
I hope you like them.
A hug!
Could you tell me if the croquettes recipe is equivalent to TM31.
Hello Amparo,
Yes, I made the croquettes with the TM31 so the recipe is explained for that machine. With the TM5 it can also be done by following the same steps. It can be done even with 21, although in this case the adaptation will have to be made following the equivalence table that we always put in our inputs.
Mamen, the author of the recipe, makes them with 21 and they look great on her.
I hope you like them.
Take care!
Hello, I have prepared them yesterday with ham, I have modified them a bit, I have put 200 g of ham, three boiled eggs and 25 g more of cornstarch and I have added the ham from the beginning so that it takes more flavor, they are more forceful tonight. What have they been like? I'll tell you, thank you
You will tell us then! Those mods look great 😉
A hug
Hello, I have never made the croquettes with cod and my grandson always asks me for them, so your recipe suits me perfectly, but I have a question… do you cook the cod beforehand ??.
Thanks for your recipes, they seem great, greetings
Hi yaya,
I used desalted cod. I desalted it myself by doing several water changes over a couple of days. Once it was desalted, I crumbled it with my hands and put it directly into the croquettes dough, without previously cooking it.
I hope you like them and, above all, your grandson.
A kiss!
Hello good morning, I made the croquettes following your steps exactly, a great success !!, Thank you because this is due to you.
Have a very happy holidays, a kiss
Cool!!!! Hehe… well also to Mamen who gave me the recipe and to you who have made them !!
Thank you very much for your comment, you have made my morning happy.
Happy Holidays! A kiss!
Hey.
I have tried many recipes and I did not like them very much because the dough was somewhat heavy.
I have tried this recipe and they have come out very good. I've already done them twice. I made the latter with stew meat and substituted 200cc of milk for stew broth and they have also been good.
So I stick with this recipe. Thanks
How good Ana. These Mamen croquettes are also my favorites 😉 And the stew broth is great, thanks for sharing.
A hug!
I have made them from frozen boletus and the dough has come out a little liquid. Impossible to manipulate for croquettes, so I made stuffed peppers. I think that the bulletin gives off a lot of water and that's why they stayed that way. And that I put them on absorbent paper. I love the boletus croquettes. How do you think I should do them?
Hi Sara,
Yes, I think the problem was what you say… What you can do is sauté the boletus first, in a frying pan. And then, once cooked, you drain them well and add them to the dough of the croquettes.
A hug!
hi Ascen. I have met you today and I like how you give the solutions. I recently had this kitchen robot but I have the Lufthous chef Mastermix and the temperature is not equal to varoma. If you could help me. Thank you
Thank you Fermi for your comment,
I can't tell you why I don't know that robot… In case it helps, the varoma temperature is maintained at 100º and is used for steaming. If your robot cooks steamed it will do so at that temperature.
A hug!
Hello,
I have made the recipe and at the end I have read the advice to freeze them if you add boiled egg.
What is the reason?
Yesterday I did them, today we tried them
Thanks for your blog!
Hello Iratxe,
I hope you liked them. The boiled egg is because, once defrosted, the texture is not as good as when we take it without freezing. Nothing happens, the only thing that when they have hard boiled egg without frozen they are richer 😉
A hug!
Hello,
Well by far the best croquettes recipe I have made with the thermomix !!! On other occasions, they either fell apart when fried, or they tasted a lot like flour, or they came out liquid ...
I have made them from Iberian ham and they have come out spectacular !!!
I'll try other ingredients, but looking at the ones I made today, I'm sure they'll be perfect too.
Thank you very much!
How good, Cristina! I have forwarded your message to Mamen, who I know she is very excited about 😉
Thanks for your comment.
Kisses!!
Hello, I imagine that the 140 g of onion will be a mistake, right?
No, no ... not a typo. And I can assure you that the recipe is more than proven and they are delicious 😉