Croquetas de huevo y jamon (Cuban croquettes with ham and eggs)

    2 hours 40 min

    This is my favourite street food. You can find it at every expresso corner in the city - a real Cuban classic! This time of year, it is perfect for summer picnics or the beach!


    Bedfordshire, England, UK
    6 people made this

    Makes: 8 croquettes

    • 1 tablespoon finely chopped onion
    • 4 tablespoons butter
    • 95g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon white pepper
    • 235ml milk
    • 135g minced ham
    • 135g chopped hard boiled eggs
    • 1 tablespoon dry white wine
    • 1 teaspoon Goya® adobo sin pimienta
    • 2 eggs, whisked
    • 1 tablespoon water
    • 110g fine breadcrumbs
    • oil, for cooking

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr40min 

    1. Sauté the onion in the butter and once softened, add the flour, salt and pepper, forming a thick paste. If you can see the bottom of the pan when you move the flour mixture with a spoon, it is ready.
    2. Whisk in the milk until smooth, then fold in the ham, hard boiled eggs, wine and seasoning. Remove from heat and let cool to room temperature before refrigerating for at least 2 hours. The colder it is, the easier it is to mould.
    3. Take a tablespoons full of the mixture and roll into a hot dog shape by rolling it back and forth with your palms. Party size croquettes are about 1cm thick and 4cm long, while the larger ones are about 2cm thick and 7cm long.
    4. Dip the croquettes into a bowl containing whisked eggs and one tablespoon water. Next dip into the breadcrumbs and repeat for all croquettes.
    5. Pan fry until golden brown.


    Instead of plain flour, you can use manioc flour, also known as cassava flour, which is a gluten free alternative.
    These croquettes are great when baked in the oven too.

    See it on my blog

    Margarita's Cuban cuisine

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