Warm and crunchy and lightly seasoned!
Ok, finally I have a chance to post that last tapas recipe I’ve been writing about, my yummy Veggie Croquetas! I actually grew up thinking that croquettes were Dutch, as I had only eaten them in Holland, when I went there on a trip with my family. Apparently, though, a number of different cultures have their own version, and the Spanish version uses béchamel sauce (white sauce) as a base. So that’s what I did!
Croquetas seem to me to be basically a way to use up leftovers, so I tossed in some taco-seasoned soy meat (the same seasoned meat that I used for the Easy Empanadillas) with some mashed potatoes, béchamel sauce, and green beans from my freezer, shaped them into log shapes, and rolled them in bread crumbs, before frying them up in a frying pan of oil. Low-calorie, these are not! But they are tasty! Want to make some?
Let’s get frying!
Caveat Eat-or {sic}: I realized when writing this recipe that I have somehow misplaced the quantities that I used when making up this recipe. So I’m going to give you the basics for the béchamel sauce, and then leave you to add in enough of the remaining filling ingredients to your taste. Feel free to substitute in what you want — use up those leftovers! As long as the filling is firm enough to hold its shape when cooking, it’s all good.
Veggie Croquetas
Béchamel Sauce
- 2 tbsp. flour
- 3 tbsp. butter
- 1 1/2 c. milk
Filling
- seasoned ground meat (soy, baby!)
- green beans, finely chopped
- mashed potato
Coating
- bread crumbs
- enough oil to fill a frying pan an inch deep
Melt butter in pot, and add in flour, stirring to cook the flour. Slowly whisk in milk. Voila, you’ve got a béchamel sauce going on!
Making the croquetas: it’s really not that hard.
Mix béchamel sauce with the seasoned meat, the chopped green beans, and the mashed potato, to form the filling. Heat oil. While oil is heating, form filling into small logs (or whatever shape you want!) with your hands and set aside. Roll each croqueta in the bread crumbs, making sure to coat thoroughly. Fry in the oil-filled frying pan until golden brown on each side. To cool and drain off any excess oil, set on a cookie cooling rack covered with a paper towel. Serve warm, or cold, and feel very Spanish and cultured!
Cooling them slightly on a cookie rack. The ones on the left and the right are shaped the best.
And that’s the last of my tapas party recipes! To recap, I made Super-Fruity Sangria; Easy Empanadillas; today’s recipe, Veggie Croquetas; and my Caramel Toffee Flan. Was a fun and tasty time — I do love a good themed dinner!
Next Post: Hmm. Not sure! I have a Brandy Ball recipe that someone gave to me that I want to try out; two different fruitcake (what? I love fruitcake!) recipes that I might turn into a Christmas Fruitcake Smackdown; a recipe for chocolate-mint homemade oreos that I want to try out; and then I want to make a batch of cookies for the DH’s work. I have some bok choy that is starting to wilt in my fridge, but I’m kind of miserable with a cold right now, and craving comfort food, so the chocolate-mint oreos are winning! I’m thinking of dipping them in chocolate for that extra yumminess! What do you think? Let me know in the comments!
