What do you do when you have some leftover meat from cooking soup and some leftover nacho chips? Well usually people would think taht those ingredients do not go together well. Here in Spain though, it is just perfect to make some famous croquettes de “ropa vieja”.
- 200g cooked bone meat
- 2 spoons butter (only if the meat does not have enough fat)
- 3 spoons flour
- 150ml milk
- salt
- nutmeg
- nacho tortilla chips
- sunflower oil for frying
How you do it
Mince the meat with your hands (remove all bones and other parts that you will not be eating). Melt the butter, in case you are using it, in a pot. Add the minced meat and the flour. ‘Roast’ for a few minutes. The keep adding little by little the milk. Stop once the texture is like a mousse. Season with salt and nutmeg.
Let the mix cool down a little bit. Crush the nacho chips.
Once the mix is cold enough to be worked with the hands form some little balls and crumb them with the crushed nacho chips.
Deepfry the croquettes for a few minutes until they are golden brown.
Serve and enjoy
The Chef Cat 