Technical Stages :

• A typical Spanish hors d'œuvre, the croquette is a combination of 2 portions of potato puree and 1 portion of thick bechamel sauce.
• On top of this preparation, we add either :
• • Chopped ham
  • or cooked chopped mussels
  • or shredded salted codfish
• (In this case, you may use a thick codfish brandade to replace the preparation).
• Shape the croquettes using your hand into size of a short sausage of 5 cm long and about 3 cm diameter.
• Coat the croquettes with chapelure, and immediately fry (Make sure the oil temreature is 180°C ou 356°F) or the croquettes may fall apart in the frying pan).
• Remove with a skimmer and drain using paper towel. Serve very hot.