Spanish · Dinner
Cured Ham Croquettes (High-Protein)
Spanish tapas croquettes built from a thick bechamel enriched with cured ham and shredded pork shoulder, folded with cannellini beans for protein, panko-crumbed and fried until the shell cracks crisp over a molten, savory center.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
611Calories
50.3gProtein
31.8gFat
34.2gCarbs
7gSugar
6.1gFiber
1352mgSodium
243mgChol
11.6gSat Fat
799mgPotassium
212mgCalcium
4.1mgIron
1.9mcgVitamin B12
1.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Poach the pork shoulder in lightly salted simmering water over medium heat for 18 minutes until fork-tender, then finely shred and set aside.
2
Saute
Melt butter in a small saucepan over medium heat, add onion, and cook 3 minutes until soft and translucent.
3
Bloom
Stir flour into the saucepan and cook over medium-low heat 2 minutes until pale gold, then whisk in milk gradually.
4
Simmer
Continue over medium-low heat 6 minutes, stirring constantly, until the bechamel thickly coats the back of a spoon.
5
Fold
Off heat, fold in shredded pork, prosciutto, mashed cannellini beans, egg yolk, and nutmeg until evenly combined.
6
Chill
Spread mixture into a shallow dish and refrigerate uncovered 60 minutes until firm enough to shape by hand.
7
Build
Shape the chilled mixture into 5 even croquettes using lightly floured hands.
8
Dredge
Roll each croquette in flour, then beaten egg white, then panko, pressing gently until evenly coated.
9
Fry
Shallow-fry croquettes in olive oil over medium heat 4 minutes, turning occasionally, until deep golden and crisp.
10
Plate
Drain briefly on paper towel and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz396g pork shoulder
- 2.8 oz80g prosciutto
- 1 1/2 cup360ml whole milk
- 6 tbsp50g all-purpose flour
- 4 tbsp56g butter
- 1/2 cup120g onion
- 1 cup144g cannellini beans
- 22 large eggs
- 1/4 tsp1/4 tsp nutmeg
- 2/3 cup70g panko breadcrumbs
- 4 tbsp32g all-purpose flour, for dredging
- 1 cup240ml olive oil, for shallow-frying
- salt, to taste
