These little beauties make delicious party snacks!

Spanish Green Olive Croquetas

Makes 12-15

Genuine Spanish croquetas are made with a creamy béchamel mixture and fried to a crisp outer shell and they are delicious!


50g butter

4 heaped Tb plain flour

300mls milk

Pinch white pepper

¼ tsp salt

50g hard cheese (cheddar or machego are good options)

½ cup green olives, de-stoned, chopped roughly

1 egg

Extra flour for coating

3/4 cup breadcrumbs


In a pot, melt the butter on a low heat, add the flour and stir to form a paste. Allow to cook for 2-3 minutes, then slowly add the milk, stirring or whisking until there are no lumps.  Increase the heat slightly and stir until the sauce is a thickened and the flour has completely cooked – you shouldn’t be able to detect any flour when you taste it.

Add the pepper, salt, cheese and olives and stir to combine. Taste to make sure it has enough seasoning. Pour into a bowl and allow to cool completely.

 Set up three plates, one with a beaten egg, one with flour and one with breadcrumbs.

Begin to shape the croquetas by rolling tablespoonfuls of the cooled béchamel into small sausage shapes. Roll each one in flour, then egg, then in the breadcrumbs and set aside.

 Deep fry the croquetas in batches until each is golden brown all over (turn them if you need to but they often do it themselves). Remove and drain on paper towel and serve immediately.

Spanish Croquetas