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Manchego and Serrano Croquettes Recipe

Manchego and Serrano Croquettes Recipe

What happens when you mix together two of Spain's greatest culinary treasures? Why, something delicious of course! Our "croquetas" (a mix between dumplings and meatballs) are filled with mouthwatering Serrano ham and buttery Manchego sheep's milk cheese. Serve over rice or pasta. 

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Yield: 4 to 6 servings
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Manchego and Serrano Croquettes Recipe Instructions


  • 1/4 cup Panko
  • 2 tbsp. milk
  • 1/3 cup + 1 tbsp. dry white wine
  • 9 oz. chicken breast, chopped
  • 4 slices Serrano ham, chopped
  • ¼ cup Manchego cheese, grated
  • 1 egg
  • 2 tbsp. fresh parsley, chopped
  • 1 large shallot, chopped
  • 2 tbsps. Extra virgin olive oil
  • 7 oz. button mushrooms, sliced thinly
  • 1 cup broth
  • 1 small potato, peeled and grated finely
  • Salt and fresh ground pepper, to taste


  1. Preheat oven to 375°F
  2. Mix the Panko with the milk, 1 tbsp. white wine, chicken, Serrano, Manchego, egg, and parsley. Season with salt and pepper and mix with a wooden spoon. Note: you can also use a food processor.  
  3. Dampen your hands and shape the dumplings by taking about 1 to 1 ½ tbsp. of the mix. Place in a baking tin or pan and spray with 1 tbsp. Olive oil. Bake for 15/20 minutes.
  4. In a large sauté pan, cook the shallots in a 1 tbsp. of olive until just browned, about 2 minutes, then add the mushrooms and continue sautéing for another 2-3 minutes. Add the dumplings, 1/3 cup wine and broth. Bring to a boil and simmer for 2 minutes. Add the grated potato and stir until it thickens. Season with salt and pepper to taste, sprinkle with parsley and some more Manchego and serve.
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