Turkey Bacon & Cheese Croquettes
When I developed this recipe, I basically used the leftover fondue cheese and some Old Amsterdam for the mixture. But this recipe is so versatile. You can use whatever cheese you prefer. Just make sure you use a mixture between a young/mellow cheese and a sharp one. For example, a “jong belegen” (Gouda, Swiss) + sharp sheddar, old cheese or Parmesan cheese.
You can also play with the spices. I’ve used Pimenton and chili in my Croquettes, because they go so well with my cheese flavours. But you can leave them out to have a “pure” cheese flavour or add a spice you love. I think cumin or coriander powder would also go really well with the cheese but then I’d swap the meat for a more spiced one ;-) As for the meat, I tried these Turkey Bacon strips from Albert Heijn and when cooked with the garlic, onion and spices they really add a bite to the soft and savory mixture.
Either way, you can enjoy them how they are or play with the flavours and come up with your own Croquettes!
Turkey Bacon & Cheese Croquettes
- Prep: 20 min
- Total: 2 hours / overnight chilling
NOTE: this recipe makes 20-28 mini croquettes
- 60 gr butter
- 80 gr flour (all purpose/AP)
- 200 gr cheese (use any hard cheese you like. I’ve used a mixture of fondue cheese 100 gr + old Amsterdam or mature Beemster cheese 100 gr)
- 300 ml whole milk
- 50 gr Turkey bacon strips (cut into cubes)
NOTE: you can also pork/beef bacon or leave the meat out and use 25 gr of cheese. My Turkey bacon pieces come from Albert Heijn.
- 1 tbsp olive oil
- 1 small shallot (finely chopped)
- 1 garlic clove (minced)
- ½ chicken/veggie stock cube
- ¼ tsp Pimenton powder
- ¼ chili powder/flakes (optional)
- salt & pepper to taste
For the coating:
- a few tbsp of flour
- 4 eggs (beaten)
- Panko or breadcrumb (one bag will suffice)
- oil + a deep pan / a frying machine
- parsley (finely chopped)
- coarse/fine mustard or a mustard mayo (3 tbsp mayo + 1 tsp mustard seasoned with salt & pepper and a squeeze of lemon juice)
- In a pan add 1 tbsp olive oil. Then sauté the bacon, onion, garlic, chili powder, Pimenton until crispy and fragrant (about 5 min). Set this aside.
- Make the roux in a deep (non-stick) pan. Add the butter and let it melt. Then add the flour little by little and let it cook for 3 minutes. Lower your heat and add your milk gradually. You’ll notice that the flour + butter and milk will “evaporate” and become lumpy. Whisk really well until you have a smooth batter and make sure you remove your pan off the heat every time you add the milk.
- Once the batter is smooth and thick (your pan will look clean), incorporate the cheese, Turkey bacon and stock cube. Mix really well and remove the pan from the stove. Add more stock cube, salt & pepper or even chili powder to your liking and then place it in a heat-proof bowl. Let the batter chill in the fridge for 1 hour or overnight.
- After 1 hour or the next day, make 20-28 balls or Croquettes shapes (rectangular). Dip them in the flour, egg and Panko and repeat the egg and Panko process twice. This way you will have a firm crust and your filling will be protected from the oil and heat. Chill the croquettes in the fridge for another hour so they will firm up.
NOTE: you can fry them immediately, but I prefer to let them chill in the fridge first.
- Fry on 190C (or throw in some Panko to check the heat) / medium heat until they are golden brown and soft on the inside. Serve with mustard, mayo or chili sauce.
- Make these cheese croquettes in advance.
- Vary with the meats: add leftover roasted meat or even vegetables.
- Try my Jalapeño Mayonnaise with these croquettes!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!