Panga croquettes with béchamel sauce

All the Croquetas They are a food that children love, and not so children too. The dough for this recipe can be varied, fish, meat, mushrooms, sausages, etc ... that is, it is a dough that admits a multitude of variants, making it a very simple and quick recipe to make.

This time, I made the dough with a little fish and bechamel, which I had left over from yesterday's recipe, the panga lasagna with bacon and york. You just have to have a little imagination and initiative to carry out new recipes with remnants of others.

Ingredients

• 1 panga loin.
• Bechamel.
• Olive oil.
• I beaten egg.
• Flour.
• Bread crumbs.
• Salt
• Parsley.

Preparation

Firstly, we will chop the fish. I have used panga, since it is much cheaper, but you can also use any fish that you like.

This one we'll skip a bit in a frying pan with a little olive oil. In addition, we will add a pinch of salt, and we will reserve it.

At the same time, we will make a thick bechamel. To do this, we will put a good drizzle of olive oil in a casserole, to which, when it is hot, we will add 2 tablespoons of flour. We will stir with a rod, and we will add milk little by little, until we get a homogeneous, thick and lump-free mixture.

Then this one is we will add the fish that we had done before, and we will stir vigorously so that the fish is well integrated and the mixture is homogeneous.

Then this mix we will put it in a container previously greased. We will let it cool down to room temperature and then in the fridge so that it takes consistency.

When it is totally cold, we will make the Croquetas, helping us with two coffee spoons. Finally, we will breach them and fry them in plenty of olive oil.

More information - Mushroom and ham balls

More information about the recipe