Recipes
Recipes
Recipes
Recipes
Cockle Croquettes
Ingredients:
- 1 kilogram of cockles
- 1 onion
- 40 grams of wheat flour
- 50 grams of butter
- 350 millilitres of milk
- 1 glass of cockle water
- 2 eggs
- 250 grams of breadcrumbs
- 1 glass of oil
Preparation:
- Clean cockles and discard any that are bad or open. Place them in a saucepan with a glass of water and cook them. When you see that they are open, turn off the heat.
- Let the cockles temper, remove the meat and set aside. On the other hand, strain the cooking water and save it, as you will use it to make the cockle croquettes tastier.
- Chop the onion very small, put a saucepan on the fire with the butter and brown the onion.
- When the onion is golden, add the cockles and mix both ingredients.
- Add the flour, mix and cook for a couple of minutes so that the flour is not raw.
- Gradually add about 150 ml of cooking water, mixing so that a thick sauce is formed.
- Add the milk also little by little and stirring. Mix constantly stirring until a béchamel sauce is formed. At this point, taste for salt and add some more, if necessary, although the cockles have a lot of flavour per se.
- When you see that the dough comes off the pan, it is ready, and you can turn off the heat.
- Remove the dough and put it in a dish to cool. Once cold, put it in the fridge for a while, so it will compact a little and make it easier to shape the croquettes better. It can be left for the following day.
- Beat the eggs in a bowl and put the breadcrumbs in another bowl. Take the dough out of the fridge and form elongated balls to pass them first through the egg and then through the breadcrumbs.
- Put a frying pan on the heat with plenty of oil and, when the oil is very hot, fry the homemade cockle croquettes in batches so that they do not stick. Turn them over if needed so they brown all over.
- As you take them out of the pan, place them on a plate with kitchen paper to absorb the oil that is released.
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