Gluten-Free Cocido Croquettes

Name: Gluten-Free Cocido Croquettes
Total time: 5400 s
Yield: Makes about 50 croquettes
Cuisine: American
Ingredients: Leftover meats from cocido (pork belly, Spanish chorizo, beef shank, salt pork, pork rib); 2 cups cocido broth (about 500 ml); 1 pinch salt; 2 tablespoons vegetable margarine; 6 tablespoons gluten-free flour blend or any gluten-free flour; 2 cups lactose-free reduced-fat milk or plant-based milk (about 500 ml); Gluten-free breadcrumbs; 3-4 eggs; Sunflower oil

La vecina celiaca @lavecinaceliaca

Coslada, Madrid, España

CROQUETAS DE COCIDO

Let’s be clear: it can’t possibly be the saddest Monday of the year if it’s Croquette Day! That’s impossible, because we all know how happy the smell of croquettes makes us.

Today (for anyone who doesn’t know yet) is one of my favorite days of the year, thanks to @crisbarberomad, who started it in 2015 with an amazing restaurant campaign in Madrid.

*Take one if you need it—my treat!

CROQUETAS DE COCIDO

Let’s be clear: it can’t possibly be the saddest Monday of the year if it’s Croquette Day! That’s impossible, because we all know how happy the smell of croquettes makes us.

Today (for anyone who doesn’t know yet) is one of my favorite days of the year, thanks to @crisbarberomad, who started it in 2015 with an amazing restaurant campaign in Madrid.

*Take one if you need it—my treat!

La vecina celiaca @lavecinaceliaca

Coslada, Madrid, España

CROQUETAS DE COCIDO

Let’s be clear: it can’t possibly be the saddest Monday of the year if it’s Croquette Day! That’s impossible, because we all know how happy the smell of croquettes makes us.

Today (for anyone who doesn’t know yet) is one of my favorite days of the year, thanks to @crisbarberomad, who started it in 2015 with an amazing restaurant campaign in Madrid.

*Take one if you need it—my treat!

CROQUETAS DE COCIDO

Let’s be clear: it can’t possibly be the saddest Monday of the year if it’s Croquette Day! That’s impossible, because we all know how happy the smell of croquettes makes us.

Today (for anyone who doesn’t know yet) is one of my favorite days of the year, thanks to @crisbarberomad, who started it in 2015 with an amazing restaurant campaign in Madrid.

*Take one if you need it—my treat!

Saved

Ingredients

1 hour 30 minutes

Makes about 50 croquettes

For the béchamel
Leftover meats from cocido (pork belly, Spanish chorizo, beef shank, salt pork, pork rib)
2 cupscocido broth (about 500 ml)
1 pinchsalt
2 tablespoonsvegetable margarine
6 tablespoonsgluten-free flour blend or any gluten-free flour
2 cupslactose-free reduced-fat milk or plant-based milk (about 500 ml)
For breading and frying
Gluten-free breadcrumbs
3-4eggs
Sunflower oil

Saved

Steps

1 hour 30 minutes

1

Finely chop the leftover cocido meats. I like to do this with a knife, but you can use a food processor if you prefer everything very finely minced.
In a wok or skillet, make the béchamel by melting the margarine. Add the flour and stir with a whisk to combine well. Over medium heat, gradually add the cocido broth, then the milk (after adjusting the salt), a little at a time, stirring constantly.
2

When the mixture starts to thicken, add the chopped cocido meats. Stir until well combined, and keep cooking until the dough firms up. Transfer to a container and let cool for at least 6 hours so you can shape the croquettes.
3

I love a double breading for extra crunch, so once you shape the croquettes, coat them in breadcrumbs, then egg, then breadcrumbs again.
Fry the croquettes in plenty of hot oil. You can also use an air fryer or even bake them in the oven.