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Serrano Ham And Manchego Croquettes
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55 minutes
4 servings
Adjust servings
Makes 20-22 pieces
dairy-free
(?)
Has dairy from:
mayonnaise
unsalted butter
milk (whole)
manchego cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
panko bread crumb
kid friendly
has meat
(?)
Has meat from:
serrano ham
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
mayonnaise
vegan
(?)
Not vegan due to:
mayonnaise
unsalted butter
milk (whole)
serrano ham
manchego cheese
egg (large)
vegetarian
(?)
Not vegetarian due to:
serrano ham
egg (large)
pescatarian
(?)
Not pescatarian due to:
serrano ham
paleo
(?)
Not paleo due to:
mayonnaise
all-purpose flour
milk (whole)
manchego cheese
panko bread crumb
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 158% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.3% of RDA
• Calories: 69.8% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 158% of RDA
• Fiber: 7.2% of RDA
• Fructose: 0.2% of RDA
• Protein: 18.8% of RDA
• Sodium: 65.5% of RDA
• Sugar: 14.1% of RDA
• Vitamin A (IU): 26.9% of RDA
• Vitamin B6: 21.3% of RDA
• Vitamin C: 1.9% of RDA
• Iron: 4.6% of RDA
• Magnesium: 7.2% of RDA
• Manganese: 1.8% of RDA
• Niacin: 18.9% of RDA
• Potassium: 5.7% of RDA
• Zinc: 6.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
27.2
g
Calories
1397
 
Fiber
2.02
g
Iron
0.862
mg
Protein
21.2
g
Sodium
885
mg
Sugars
4.42
g
Fat (total lipid)
96.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
cup
+
-
 
2
cloves
+
-
 
 
2
tsp
+
-
 
fresh.
 
1
tsp
+
-
 
 
2
tbsp
+
-
 
 
3
tbsp
+
-
 
 
1/2
cups
+
-
 
 
1 1/4
cups
+
-
 
 
1/3
cups
+
-
 
finely chopped. can use prosciutto if desired.
 
1/3
cups
+
-
 
grated.
 
1/8
tsp
+
-
 
 
2
whole
+
-
 
 
1
cup
+
-
 
 
1/2
cups
+
-
 
any neutral oil for frying, may need more or less.
 
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PREPARATION
PREPARING SMOKED PIMENTON AIOLI
1.
Add 1 cup mayo, 2 cloves garlic, fresh lemon juice and smoked paprika together in food processor.
2.
Puree until smooth and refrigerate until ready to serve.
PREPARING CROQUETTES
3.
Heat the olive oil and butter in a medium saucepan over medium heat until butter is melted.
4.
Add the flour and cook 1-2 minutes while whisking frequently.
5.
Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth.
6.
Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring- the mixture will pull away from the sides of the pan.
7.
Taste the mixture and add salt if desired- the ham and cheese are salty so you probably won’t need to add any additional salt.
8.
Transfer the mixture to an 8×8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
9.
When ready to cook the croquettes, lightly beat the eggs in a shallow dish.
10.
Mix the breadcrumbs and ½ teaspoon salt in another dish.
11.
Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the breadcrumbs. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes.
12.
The Serrano ham And Manchego croquettes must be chilled before frying otherwise they may fall apart in the oil.
13.
Once ready, heat 1 inch high heat oil of choice in frying pan.
14.
Fry each croquette until browned and crispy.
15.
Let cool and serve with Smoked Pimenton Aioli.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute vegenaise for mayonnaise.
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1397
Protein 21.2 g
Carbohydrates 27.2 g
Iron 0.86 mg
Fiber 2.02 g
Calcium 33.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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