Croquettes with paprika

What about the Croquetas It is a world… they can do anything and they are always delicious. Preparing them takes time, I know ... but when they are in the freezer it is like having a wild card: we are guaranteed a great dinner any day of the week.

At home the children applaud when there are croquettes - and it is not a way of speaking - so I take the opportunity to put in them what can go well or simply what is in the fridge.

This time he has touched lamb meat that he had made with some stewed potatoes and also cooked ham. A little bit of peppers I gave a little twist to the traditional recipe.

If you look at this time I have not put butter. Yes, they have 3 egg yolks that will give creaminess and even more color to the dough. We do not throw the egg whites, they will serve us for the batter.

Croquettes with paprika

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• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: snacks
• Calories: 280
• Rations: 8-10

• Preparation time: 6H
• Cooking time: 21M
• Total time: 6:21 p.m.

Ingredients

• 80 g of cooked meat (in my case it was leftover lamb meat)
• 130 g of cooked ham
• 50 g of extra virgin olive oil
• 80 g onion
• 1 teaspoon of paprika
• 170 g flour
• 750g milk
• Sal Island
• Nutmeg
• Yolks 3
• 3 egg whites (to coat)
• Breadcrumbs with a little paprika (to coat)
• Olive oil for frying

Preparation

1. We put the cooked ham and the remains of meat (already cooked) in the glass. We chop everything with a few turbo strokes and reserve.

2. We put the onion and oil in the glass. We program 3 minutes, varoma temperature, speed 3 1/2. We add the paprika and program 1 minute, varoma temperature, speed 1.

3. We add the flour and program 1 minute, 100º, speed 2 1/2.

4. Now we add the milk, the salt, the nutmeg and the yolks. We mix everything during 8 seconds at speed 5. Next we program 7 minutes, varoma temperature, speed 4.

5. We add the meat and program 1 minute, varoma temperature, speed 4.

6. We spread the dough on a tray and let it cool. Once the dough has hardened, we shape the croquettes, we pass them through the beaten egg whites and then through the breadcrumbs.

7. We fry in abundant olive oil.

Equivalences with TM21

More information - Stewed potatoes