Archive of BBC Food Recipes

Manchego croquetas with padron peppers and ham

Prep time over 2 hours
Cook time over 2 hours
Serves 4
From Saturday Kitchen
James Martin takes inspiration from Spain for these tasty croquetas. Perfect for a tapas evening with friends.


  1. Melt the butter in a large saucepan, whisk in 200g/7oz of the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.

  2. Stir in the fresh breadcrumbs, cheese and parsley. Put in the fridge to chill for 3-4 hours. Shape the chilled mixture into 7cm/2¾in cylinders.

  3. Preheat a deep-fat fryer to 170C or half fill a deep heavy pan with oil and heat until a breadcrumb sizzles and turns brown when dropped in. (Caution: Hot oil can be dangerous. Do not leave unattended.)

  4. Put the remaining flour, the eggs and panko breadcrumbs in three separate bowls. Coat each croquet in the flour, then egg and finish with a layer of breadcrumbs.

  5. Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.

  6. For the padron peppers, heat a frying pan until hot and add the olive oil. Add the peppers and fry, continually moving them around for about 3-4 minutes, or until the skin is blistered. Sprinkle over the sea salt and stir.

  7. Divide the croquetas, padron peppers and ham between four plates and serve.


For the Manchego croquetas

  • 75g/2¾oz butter
  • 275g/9¾oz plain flour
  • 500ml/18fl oz milk
  • 75g/2¾oz fresh breadcrumbs
  • 150g/5½oz Manchego cheese, cubed
  • 1 small bunch fresh parsley, chopped
  • 2 free-range eggs, beaten
  • 100g/3½oz Japanese panko breadcrumbs
  • salt and freshly ground black pepper

For the padron peppers

  • 4 tbsp olive oil
  • 200g/7oz padron peppers
  • coarse sea salt
  • 100g/3½oz Iberico ham or pata negra ham, to serve

Shopping List

Manchego croquetas with padron peppers and ham

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!