This week’s recipe is simplicity itself and inspired by past holidays spent in Barcelona drinking wine (or sherry in my case) and eating tapas. I do love small plates of tapas, perfect bite-sized offerings packed full of flavour. I enjoy nothing better on a warm day (not that we are having many of those at the moment) than to sit down around the table with my family and friends, picking at plates of tapas. Perhaps it is the dreadful weather that made me think of this recipe, desperately trying to evoke memories of holidays in the warm sunshine!
Traditionally made with ham or jamon, we’ve substituted chorizo and added in some leftover cooked chicken. Croquettes are an ideal way of using up leftovers and that’s what we’ve done here.
Spanish croquettes start with a base of bechamel sauce, however it does require to be quite a bit thicker than a pouring sauce. To be honest, it’s my husband who makes these in our house as he loves to eat them. He always makes extra so that we can freeze some to have at a later date.
We enjoyed these for lunch, served warm with a homemade chilli mayonnaise and a parsley oil, perfect for dipping.
Shared with CookBlogShare, where you will also find recipes by fellow food bloggers.1