The croquette is a firm favourite all over the world, but did you know your average croquette is packed full of fat and processed carbohydrates?
Our easy, grain-free version is baked to minimise fat content and uses coconut flour in place of wheat flour, so you can enjoy this delicious snack guilt-free! And the bonus? It’s Paleo friendly!
Makes: approx. 15
✓ 2 Tsp. Coconut Oil or olive oil
✓ 60g coconut butter or butter
✓ 40-45g Organic Coconut Flour
✓ 500ml milk of choice (hot)
✓ 100g cured Spanish ham (finely diced)
✓ ½ small white onion (very finely diced)
✓ Pinch grated nutmeg
✓ Pinch black pepper
✓ 2 egg whites (beaten)
For the breadcrumbs:
✓ 50g grated hard cheese (like manchego or parmesan)
✓ 50g almonds (blended to breadcrumb size)
✓ 1 tbsp. Organic Coconut Flour
#1 Melt the oil and butter in a non-stick saucepan on a medium heat. Add the onion and sauté for around 2 minutes until they begin to sweat, then add the ham and cook for a further minute
#2 Turn the heat to low and slowly stir in the coconut flour and continue to stir for 3-4 minutes
#3 Remove from the heat and gradually add the hot milk, stirring continuously. Place the pan back onto the heat and stir for further 6-8 minutes until the béchamel has begun to thicken
#4 If using cheese, stir it in now along with the black pepper and nutmeg. Remove the béchamel from the heat and pour into a bowl. Allow to cool, cover with cling film and chill the mixture in the fridge for at least 2 hours
#5 While waiting, make the breadcrumbs by mixing all breadcrumb ingredients together
#6 Once the béchamel has chilled, put a little flour onto your hands and roll spoonfuls of the mixture into cylinders. Dip each into the beaten egg and roll in breadcrumbs
#7 Spray or lightly drizzle each croquette with a little olive oil, then place onto a lined baking tray and bake at 180°C for 15-20 minutes, turning a few times to ensure each side crisps up
#8 Serve with your choice of dip and enjoy!
Grab another healthy snack here!