Tapas Croquetas

An article called 'Leftovers are a cheaper, greener option' at the Daily Telegraph reminded me of a snack/starter I haven't made for some time. Croquetas – croquettes or croquets in English, are a tasty way of using up small amounts of leftovers.

The Telegraph's recipe differs slightly from my own in that it adds egg and butter to the base sauce.

I make a white sauce with 2oz flour, 2oz butter and ½ pint milk. Season and 'cook out' for about 4-5 minutes stiring constantly. To this I add a handful of grated cheese and very finely chopped ham.

You leave this mixture to go completely cold and 'rubber-like', then, taking pieces about the size of a walnut, dip them into seasoned flour, then egg, then breadcrumbs – shape into balls or 'cork shapes'. Do the egg and breadcrumb bit again, then put them into the fridge for about an hour to firm up. Deep fry till golden. You can add finely ground cream crackers to the breadcrumbs. They ensure a well sealed coating and you will only need to breadcrumb once.

You can also make the croquettes with chicken, mushroom, vegetables or fish – you can omit the cheese, or add other things like chopped chilli. My favourite is fish. They're particularly good with plaice and parsley.