A specialty in the world of Sevillian tapas, croquetas are a well-deserved hallmark of culinary refinement. Traditional and tasty, such as the pringá pork steak croquetas or the sophisticated and tasty types with spinach, raisins and pine nuts or the meat from the bull’s tail. Home-style, with the usual ingredients of our classic cuisine, or innovative and creative, croquetas are always a special item on the Sevillian menu.
- Pringá (Pork steak)
- 3 tablespoons of flour
- 3 tablespoons of butter
- 1 litre milk
- 1 large onion
- 100 g of breadcrumbs
- 3 eggs
- Ground nutmeg
Debone the meat and shred it. Chop the onion as well.
Prepare the béchamel by melting the butter in a frying pan over low heat. Add the chopped onion until translucent, without browning it.
Then, pour the flour slowly and stir until a toasted colour. Pour the milk slowly. Continue cooking a few minutes on low heat, continuously stirring until you have a thick béchamel sauce.
While stirring, add the minced meat, a pinch of salt, pepper and nutmeg. Let cook for a few minutes. Set aside and cool for 1 night.
Use this mixture to form the croquetas. Coat them in beaten egg and breadcrumbs, add them to oil heated over medium heat and fry them.
Drain and serve.