Croquetas de chistorra y panceta

12 mins
Serves 2
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Directions

  1. 1Cook the panceta in a pan with olive oil until golden brown, remove and set aside. Cook the chistorra in the same pan and repeat the process.
  2. 2Finely chop the panceta and chistorra and set aside.
  3. 3Melt the butter in a pan, add the flour and cook for 5 minutes.
  4. 4Gradually add the milk to thicken the sauce, stirring constantly.
  5. 5Add the panceta and chistorra.
  6. 6Mix to combine all the ingredients and cook for 10 minutes over low heat.
  7. 7Add the meat broth and cook for another 5 minutes.
  8. 8Season with salt and pepper to taste, pour the mixture into a baking dish and refrigerate for 12 hours.
  9. 9Shape into balls, bread, and fry.
  10. 10Enjoy!

Ingredients

  • 300 gr panceta
  • 400 gr chistorra
  • 100 gr mantequilla
  • 100 gr harina
  • 1 L leche
  • 200 ml caldo de carne
  • 0.4 aceite de oliva virgen extra
  • 0 sal
  • 0 pimienta
  • 0 harina
  • 0 huevo
  • 0 panko

Equipment

stainless steel pantongsplateblack panwhiskknifecutting boardsmall bowlbaking dishplastic wrapanother small bowloil for frying