Croquettes!

Now I’m going to put a recipe about a very common meal in the restaurants, my father had differents types in his restaurant I have learnt about they. In my opinion I prefer Cod Croquettes but I leave this to you so you can decide yourselves. And another good thing about this is that you can freeze them and eat them when you like. Enjoy it! :)

Ham and chicken croquettes.

Ingredients:

-2 Cups homemade chicken broth (for soup: chicken, salty ham bone, carrots, peppers, celery, onion, water and salt, boil 1 hour. Strain and use broth).
-1 Cup whole milk
-1 Cup plain flour
"A handful of finely chopped ham
"A good handful of chicken broth, diced small
-1 Onion
-2 Eggs
-Bread crumbs
-Olive-Oil
-Salt and pepper

Steps:
In a pan with nonstick good background check and a dash of oil and fry the chopped onion over low heat until transparent. Add the two cups of broth, a cup of milk and flour, but flour is added very slowly. It moves slowly to avoid lumps in flour. It also adds the ham and chicken. Continue stirring over low heat with a wooden spoon until the dough pulls away from the bottom very easily, as almost en bloc. If too liquid add a little more flour, and if this fails to take too thick flour and add a tablespoon or two of milk.

When the dough is made spreads very well on a tray and cool outside the refrigerator for about an hour. Then, he goes in the refrigerator about two hours, until the dough to cool completely and is very thick.

Cuad mass and is well take them out of the fridge cold and beat two eggs in a bowl. In large bowl put enough bread crumbs. With great care and with the help of two spoons, one in each hand, forming and molding is the croquettes the size of the spoon or so. Do not do it by hand, is better with the spoons. Go passing them through the egg. Spoon and carefully collect the croquette egg and blast it when you leave on the plate of bread crumbs. Now with both hands collects kibble while you take a lot of bread crumbs with your hands, lest you stick to your fingers kibble. Breading Croquette and give it the form, which is well covered and compact. And so with all. Go leaving them on a large plate.When they are all pies, stick in the fridge an hour.

Now a lot of heated olive oil in a medium sized skillet and when hot gets 4 or 5 patties at a time, depending on the size of the pan. Let it brown for a minute, do not let it burn. Go around giving them very carefully with a wooden shovel and pick them up when they are golden. Be careful because they burn too fast! Go leaving them on a plate with paper towels to drain the oil well. When they are all done place them on a tray or large platter and present them beautifully without paper towels.

Cod croquettes

Ingredients:

- 900 gr. potato
- 300 gr. cod
- 2 eggs
- 40 gr. pine nuts
- 3 sprigs parsley
- 3 cloves garlic
- 3 liters of water
- Olive oil

First we will soak the cod for about ten or twelve hours. After this time, put the cod to cook for at least ten minutes in a saucepan with two quarts of water over medium heat.After this time we take it out and leave aside.

Then peel and cut the potatoes into even pieces. Heat a quart of water in a pot and when it starts to boil add the potatoes with the cod to cook together for 20 minutes.

Once the potatoes are cooking in point, we took first cod, skinned and bones, and chop it crumbled in a mortar. Then, you add the potatoes and work continues in the mortar until pureed.

Peel and chop the garlic and cut the parsley as finely as possible.

Then lightly fry the pine nuts in hot oil just enough to acquire a golden hue, after which we add to the mass in the company of the garlic and parsley.

Then add the yolks of eggs and once the dough is well mixed and homogeneous, we croquettes giving them a hand, once we have them all in a regular size and coated in batter with the egg whites stiffly beaten and finally fried in plenty of very hot olive oil. (760)