Oat & Manchego Croquettes

30-40 servings


  • 200 g Gold&Green® Protein Flake (crushed slightly (in cutter))
  • 1 kg potatoes peeled and cut in half
  • 1 l milk
  • 120 g flour
  • 120 g olive oil
  • 300 g manchego
  • 200 g diced onions
  • 0,5 g nutmeg
  • 0,6 g oregano
  • 4 g salt
  • 2 g black pepper
  • 200 g panko bread crumbs
  • 150 g flour
  • 8 eggs
  • 4 g smoked paprika
  • 2 g oregano


  1. Start with boiling the potatoes, get a pot of salted water add the potatoes and boil until soft but not mushy. Meanwhile make the bechamel, add the olive oil, onions and cook until golden, then add the flour and cook for 5 minutes over moderate low heat then add the milk, spices and whisk together, cook for another 5-10 minutes until it thickens.
  2. Transfer the bechamel to a bowl and while its still hot add the crushed flakes, manchego and cool down. Once the potatoes are done, strain and whisk into a rustic mash, cool down.
  3. When the mash is cold and the bechamel aswell, mix together and your ‘’dough’’ is done. Scale out 50g pieces and roll into desired shape.
  4. Set your breading station up with one shallow bowl of flour, whisked eggs and then mix the spices with the bread crumbs.
  5. Fry at 185c 2-3 minutes.

Categories: Main Dish

In this recipe we used: Protein Flake 9 kg