Turkey Bacon & Cheese Croquettes
Ingredients
- 60 gr butter
- 80 gr flour all purpose/AP
- 200 gr cheese (use any hard cheese you like. I’ve used a mixture of fondue cheese 100 gr + old Amsterdam or mature Beemster cheese 100 gr)
- 300 ml whole milk
- 50 gr Turkey bacon strips cut into cubes
- 1 tbsp olive oil
- 1 small shallot finely chopped
- 1 garlic clove minced
- ½ chicken/veggie stock cube
- ¼ tsp Pimenton powder
- ¼ chili powder/flakes optional
- salt & pepper to taste
- For the coating:
- a few tbsp of flour
- 4 eggs beaten
- Panko or breadcrumb (one bag will suffice) one bag will suffice
- For frying:
- oil + a deep pan / a frying machine
For garnish
- parsley (finely chopped) finely chopped
- coarse/fine mustard or a mustard mayo (3 tbsp mayo + 1 tsp mustard seasoned with salt & pepper and a squeeze of lemon juice) 3 tbsp mayo + 1 tsp mustard seasoned with salt & pepper and a squeeze of lemon juice
Instructions
- In a pan add 1 tbsp olive oil. Then sauté the bacon, onion, garlic, chili powder, Pimenton until crispy and fragrant (about 5 min). Set this aside.
- Make the roux in a deep (non-stick) pan. Add the butter and let it melt. Then add the flour little by little and let it cook for 3 minutes. Lower your heat and add your milk gradually. You’ll notice that the flour + butter and milk will “evaporate” and become lumpy. Whisk really well until you have a smooth batter and make sure you remove your pan off the heat every time you add the milk.
- Once the batter is smooth and thick (your pan will look clean), incorporate the cheese, Turkey bacon and stock cube. Mix really well and remove the pan from the stove. Add more stock cube, salt & pepper or even chili powder to your liking and then place it in a heat-proof bowl. Let the batter chill in the fridge for 1 hour or overnight.
- After 1 hour or the next day, make 20-28 balls or Croquettes shapes (rectangular). Dip them in the flour, egg and Panko and repeat the egg and Panko process twice. This way you will have a firm crust and your filling will be protected from the oil and heat. Chill the croquettes in the fridge for another hour so they will firm up. NOTE: you can fry them immediately, but I prefer to let them chill in the fridge first.
- Fry on 190C (or throw in some Panko to check the heat) / medium heat until they are golden brown and soft on the inside. Serve with mustard, mayo or chili sauce.TIPS:- Make these cheese croquettes in advance.- Vary with the meats: add leftover roasted meat or even vegetables. - Try my Jalapeño Mayonnaise with these croquettes!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!