Crispy Sobrasada Croquettes with Honey and Manchego

Name: Crispy Sobrasada Croquettes with Honey and Manchego
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: vegetable oil, for frying; Aioli, to serve; 500 ml/17 fl oz/2 cups milk; 1 small onion, finely chopped; 1 bay leaf; 6 black peppercorns; 60 g/2 oz/½ stick unsalted butter; 2 tbsp olive oil; 130 g/4½ oz sobrasada, at room temperature; 1 tbsp clear honey; 2 tbsp finely chopped flat-leaf parsley; 2 eggs; 150 g/5½ oz/3 cups breadcrumbs (panko, if possible); 150 g/5½ oz/3 cups breadcrumbs (panko, if possible); 25 g/1 oz cured Manchego cheese, finely grated; 60 g/2 oz/scant ½ cup plain (all-purpose) flour; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4
(makes 12–15 croquettes)

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

vegetable oil, for frying
Aioli, to serve

Europe
Spain
Snack
Gluten-free
Mediterranean

Method

The perfect tapa to enjoy with a cold beer, sun on your face and good company.

Bring the milk to the boil in a saucepan, along with the onion, bay leaf and the peppercorns. Set aside to infuse for 10 minutes, then strain.

Melt the butter and olive oil together in a medium saucepan over a low heat. Stir in the flour and cook for 3–4 minutes, until smooth. Add a little of the stra