Appetizer: Spain – Croquetas de Carne (Beef Croquettes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) cooked shredded beef (leftover roast or minced beef), about 10 oz (280 g)
3 tbsp (45 ml) butter
3 tbsp (24 g) all-purpose flour
1 1 / 2 cups (360 ml) milk
1 small onion, finely chopped
Salt to taste
Freshly ground black pepper to taste
Pinch of nutmeg (optional)
2 eggs, beaten
1 1 / 2 cups (150 g) breadcrumbs
Vegetable oil for frying

Show original ingredient measurements

2 cups cooked shredded beef (leftover roast or minced beef), about 10 oz (280 g)
3 tbsp (45 ml) butter
3 tbsp (24 g) all-purpose flour
1 1 / 2 cups (360 ml) milk
1 small onion, finely chopped
Salt to taste
Freshly ground black pepper to taste
Pinch of nutmeg (optional)
2 eggs, beaten
1 1 / 2 cups (150 g) breadcrumbs
Vegetable oil for frying

Instructions

1. Sauté the onion in butter until translucent, stir in flour and cook 1–2 minutes to form a roux.  
2. Gradually whisk in milk until smooth, simmer until thickened into a thick béchamel; season with salt, pepper and nutmeg.  
3. Stir shredded beef into the béchamel, cool mixture until firm (chill 1–2 hours).  
4. Form chilled mixture into small logs or balls, dip in beaten egg, then roll in breadcrumbs.  
5. Fry in hot oil (175–180°C / 350–360°F) until golden brown, drain on paper towels and serve hot.