Hearty Cocido Croquettes: Traditional Recipe Loaded with Meat and Veggies

 These homemade croquettes are packed with a generous mix of cooked meats and vegetables from the classic Spanish stew, blended into a creamy béchamel and fried golden and crispy. Perfect for a comforting dish and leftover makeover.


Ingredients:

  • 250 g cooked chicken (breast or thigh, skinless and boneless)

  • 150 g cooked beef (shin or shank)

  • 100 g finely chopped serrano or Iberian ham (preferably from the stew)

  • 150 g cooked stew vegetables:

    • 70 g carrot

    • 40 g leek

    • 20 g turnip

    • 20 g celery

  • 60 g butter

  • 80 g wheat flour

  • 650 ml whole milk (adjust as needed)

  • Salt and black pepper to taste

  • 1/4 tsp grated nutmeg

  • 2 large eggs (for breading)

  • Breadcrumbs (as needed)

  • Sunflower or mild olive oil for frying

Preparation:

  1. Prep meat and veggies: Finely chop or shred chicken, beef, and ham. Dice vegetables into small pieces to blend well in the dough.

  2. Thick béchamel: Melt butter over medium heat. Add flour and cook 2-3 minutes, stirring to avoid raw taste. Warm milk separately and add gradually while whisking to avoid lumps. Cook until thick, creamy, and pulling away from the pan. Season with salt, pepper, and nutmeg.

  3. Add filling: Mix meat and vegetables into béchamel until uniform. Cook 2 more minutes to combine flavors and firm up.

  4. Cool: Transfer mixture to a container, cover with cling film touching surface to prevent skin. Chill 3-4 hours or overnight.

  5. Shape croquettes: With floured hands, form elongated or round croquettes.

  6. Bread: Dip in beaten eggs, then breadcrumbs. Repeat for extra crunch if desired.

  7. Fry: Heat oil to 180°C and fry croquettes 2-3 minutes until golden. Drain on paper towels.

Extra tips:

  • Use whole milk for creamier texture and taste.

  • Replace up to 150 ml milk with cocido broth for richer flavor.

  • Adjust salt after mixing as ham adds saltiness.

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