Ham croquettes with tuna and ají cream

Ingredients

• 45 ml (3 tbsp)butter
• 300 g (2½ cups)wheat flour
• 1 sachetSazón seasoning without annatto
• 1onion, finely chopped
• 2 packetsSerrano ham, cut into pieces
• 360 ml (1½ cups)milk
• 85 g (3 oz)Manchego cheese, grated
• 4eggs, beaten
• about 220 g (2 cups)seasoned breadcrumbs
• to tasteAdobo with pepper
• as neededcorn oil, for frying
• 680 g (1½ lb)sushi-grade tuna, cut into 1.3 cm (½-inch) cubes
• 3.75 ml (¼ tbsp)sesame oil
• 15 ml (1 tbsp)extra-virgin olive oil
• 45 ml (3 tbsp)hoisin sauce
• 15 ml (1 tbsp)lemon juice
• 15 ml (1 tbsp)red wine vinegar
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)spring onion, chopped
• 15 ml (1 tbsp)black sesame seeds, toasted
• 30 ml (2 tbsp)Sazonador Total seasoning
• 5 ml (1 tsp)smoked paprika
• 7.5 ml (½ tbsp)yellow ají paste
• 3.75 ml (¼ tbsp)panela
• to tasteAdobo with pepper
• 1 packetSazón seasoning with coriander and annatto
• 120 ml (½ cup)sour cream
• 7.5 ml (½ tbsp)yellow ají paste
• a pinchsugar

Instructions

1. 1

   Cook the béchamel

   Melt the butter in a pan over medium heat. Add the onion and cook until softened. Stir in 180 g (1½ cups) of the flour until combined, then gradually pour in the milk and bring it to the boil. Lower the heat and simmer for about 5 minutes, until thickened, then take the pan off the heat.

2. 2

   Mix and chill

   While the mixture is still hot, stir in the cheese, ham, Sazón and Adobo until evenly combined. Spread the mixture on a tray and refrigerate for at least 2 hours.

3. 3

   Shape and coat

   Shape the chilled ham mixture into cylinders about 2 cm (¾ inch) thick and 7.5 cm (3 inches) long; it should make about 16 croquettes. Coat them in the remaining flour, dip in the beaten egg, then cover with breadcrumbs.

4. 4

   Fry the croquettes

   Pour oil to a depth of about 3.8 cm (1½ inches) into a medium, deep, heavy-based pan and heat over medium-high to 175°C (350°F). Fry the croquettes in batches for about 3–4 minutes per batch, until well browned and crisp. Lift them out and drain on kitchen paper.

5. 5

   Mix the marinade

   In a large bowl, whisk together the sesame oil, olive oil, hoisin sauce, lemon juice, red wine vinegar and soy sauce. Add the spring onion, sesame seeds, Sazonador Total, smoked paprika, yellow ají paste and panela or piloncillo, then stir to combine.

6. 6

   Marinate the tuna

   Add the tuna cubes to the marinade and season with Adobo to taste. Leave for 5 minutes before serving, or refrigerate until ready to serve.

7. 7

   Make the cream

   In a medium bowl, combine the sour cream, Sazón, yellow ají paste and sugar. Stir until smooth and set aside until serving.

8. 8

   Assemble and serve

   Arrange the croquettes on a serving dish or platter and top them with the tuna mixture. Finish with a drizzle of soy sauce and serve hot.

What are ham croquettes?

Croquettes are small portions of a thick, often béchamel-based mixture that are coated and fried until crisp. They are popular in Spain and across many Latin American cuisines, with fillings that vary by region and household.

This version combines Serrano ham and Manchego in the creamy centre, then pairs the fried croquettes with marinated tuna and a sour-cream ají sauce. The chilled mixture is key: it makes the soft filling much easier to shape and coat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 26g protein, 31g carbs, 19g fat.

The flour and breadcrumbs provide most of the carbohydrates, while butter, cheese, frying oil and the oils in the tuna marinade contribute much of the fat. Tuna and ham provide protein, with additional amounts from the cheese, egg and milk. Serve with a generous green salad or vegetables to round out the plate.

Build a smooth filling

Roux first: cook the onion until soft, then stir in the specified 180 g (1½ cups) of flour before adding the milk gradually. A steady stir helps the flour absorb the liquid evenly as the mixture thickens.

Add-ins: stir the ham, cheese and seasonings into the hot béchamel so they distribute throughout the filling. The ingredient list calls for 300 g flour in total; the method uses 180 g in the béchamel and the remainder for coating.

Chill before shaping

Firm mixture: spread the filling on a tray and give it at least 2 hours in the refrigerator, as directed. A well-chilled mixture is less sticky and holds its shape more readily when rolled.

Even cylinders: aim for the stated 2 cm thickness and 7.5 cm length so the croquettes cook at a similar pace. Work gently to avoid squeezing the filling out at the ends.

Get a crisp coating

Three-stage coat: use the remaining flour first, followed by beaten egg and breadcrumbs. Cover the surface evenly, paying particular attention to the ends and any seams.

Oil temperature: heat the oil to 175°C and fry in batches for 3–4 minutes. Crowding the pan can cool the oil, so leave enough room for the croquettes to move freely.

Marinate the tuna briefly

Balanced marinade: whisk the oils, hoisin, citrus, vinegar and soy sauce before mixing in the seasonings, sesame and ají paste. This helps distribute the stronger flavours through the dressing.

Short rest: the method calls for just 5 minutes before serving. Since the tuna is served uncooked, use fish intended for raw consumption and keep it refrigerated until needed.

Finish the ají cream

Smooth sauce: stir the sour cream with Sazón, yellow ají paste and a pinch of sugar until combined. The cream gives the platter a cool, tangy counterpoint to the crisp croquettes and seasoned tuna.

Serve the croquettes hot, with the tuna on top and the ají cream ready alongside. Add the specified drizzle of soy sauce just before serving.

Plan the timing

Chilling is the longest stated pause: the croquette mixture needs at least 2 hours in the refrigerator. The tuna needs only a 5-minute marinade, so it can be prepared closer to serving.

Fry the croquettes shortly before eating for the best crispness. The tuna can be kept chilled until the platter is assembled.

Recipe notes & tips

• Chill the filling for at least 2 hours before shaping so it is easier to handle.
• Keep the croquettes a similar size to help them fry evenly.
• Check that the oil is at 175°C before starting each batch.
• Fry in batches rather than crowding the pan.
• Drain the cooked croquettes on kitchen paper to remove excess surface oil.
• Keep the tuna refrigerated until you are ready to marinate and serve it.

Variations

• Milder ají: use less yellow ají paste in the cream for a gentler heat.
• More citrus: add a little extra lemon juice to the tuna marinade for a brighter finish.
• Herb garnish: scatter extra chopped spring onion over the tuna just before serving.
• Different fish: use another fish suitable for serving raw in place of the tuna.
• Smaller croquettes: shape shorter cylinders and watch them closely as they fry.

Common mistakes to avoid

• Adding milk too quickly: pour it in gradually while stirring to help keep the béchamel smooth.
• Skipping the chill: refrigerate the filling for at least 2 hours so the croquettes are easier to shape.
• Uneven coating: cover every side, including the ends, with flour, egg and breadcrumbs.
• Oil too cool: bring it back to 175°C between batches so the coating can crisp.
• Overcrowding the pan: fry in batches to avoid dropping the oil temperature.
• Marinating for too long: follow the method's 5-minute rest and keep the tuna refrigerated.

How to store

Refrigerate leftover croquettes and tuna promptly in separate airtight containers and use within 1 day, particularly because the tuna is served uncooked. Reheat the croquettes in an oven until hot and crisp; do not reheat the tuna.

Frequently asked questions