High Protein Spanish Croquetas
Elevate your tapas game with these High Protein Spanish Croquetas, a modern twist on the classic Spanish dish. Packed with shredded chicken breast and nutrient-rich red lentils, these croquetas not only deliver on flavor but also provide a hearty protein boost. The creamy béchamel sauce, seasoned with nutmeg and black pepper, ensures a rich and satisfying texture, while a crispy breadcrumb coating adds the perfect crunch. Whether fried to golden perfection or baked for a lighter alternative, these croquetas are ideal as a snack, appetizer, or paired with a salad for a wholesome meal. Quick to prepare and bursting with bold flavors, this recipe is your go-to for high-protein comfort food with a Spanish flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Cooked chicken breast, shredded
- 100 grams Cooked red lentils
- 3 tablespoons Extra virgin olive oil
- 4 tablespoons All-purpose flour
- 400 milliliters Low-fat milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 150 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
Heat the olive oil in a large pan over medium heat.
Add the flour to the pan and stir continuously for about 1 minute until it forms a paste and slightly changes color.
Gradually pour in the milk, whisking constantly to form a smooth, thick béchamel sauce.
Season the béchamel with salt, black pepper, and nutmeg, and continue stirring for 2-3 minutes until it thickens further.
Remove the béchamel from heat and fold in the shredded chicken and cooked red lentils until evenly combined.
Spread the mixture onto a baking sheet or shallow dish and let it cool completely in the refrigerator for at least 1 hour.
Once firm, shape the mixture into small oval or cylindrical croquetas, about 2 inches in length.
In one bowl, beat the eggs. Place the breadcrumbs in another shallow dish.
Dip each croqueta into the beaten egg, then roll it in the breadcrumbs to coat completely. Repeat this process for all croquetas.
Heat the vegetable oil in a large frying pan or deep saucepan to 180°C (350°F).
Fry the croquetas in batches for 2-3 minutes or until golden brown and crispy on the outside.
Remove the croquetas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the croquetas warm, as a tapa or with a side salad for a protein-packed meal.
Nutrition Facts
Calories |
6142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 575.9 g | 738% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 31.3 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 686 mg | 53% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
