Ham Croquettes with Tuna Poke and Ají Crema

Ham Croquettes with Tuna Poke and Ají Crema
Ham Croquettes with Tuna Poke and Ají Crema

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Prep time

2h 0m

Total time

3h 0m

Yields

16

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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For the Croquettes:

3 tbsp.

butter

2 ½ cup

GOYA® Wheat Flour, separated

1

onion, finely diced

2 packets (4 oz.)

GOYA® Serrano Ham, finely diced

1 ½ cups

of milk

3 oz.

GOYA® Manchego Cheese, grated

4

eggs, whisked

For the Tuna:

1 ½ lbs.

Sushi grade tuna, ½” cubes

¼ tbsp.

Sesame oil

1 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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3 tbsp.

hoisin sauce

1 tbsp.

GOYA® Lemon Juice

1 tbsp.

soy sauce

1 tbsp.

chives minced

1 tbsp.

toasted black sesame seeds

1 tsp.

smoked paprika

For the Sauce:

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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For the Croquettes

Step 1

Melt butter in a saucepan over medium- high heat. Add onions to pot and sauté until soft. Stir in 1 ½ cup flour until combined. Gradually add milk and bring to a boil, reduce heat to low and allow mixture to thicken for about 5 min. Then remove from heat.

Step 2

While the mixture is still hot, add cheese, ham, Sazón and Adobo, stir to combine. Transfer mixture to a tray and place in the refrigerator for at least two hours.

Step 3

Once chilled, shape the ham mixture into small logs 3/4-inch thick and three inches long. Mixture makes about 16 logs. Using the remaining flour pass the croquettes through flour, dip in eggs and breadcrumbs.

Step 4

Heat 1½" oil in medium, deep, heave-bottomed pot over medium-high heat until oil registers 350°F. Fry croquettes in batches until golden and crisp, about 3-4 minutes per batch. Transfer to paper towel to drain.

For the Tuna:

Step 5

In a large bowl, whisk together sesame seed oil, olive oil, hoisin sauce, lemon juice, red wine vinegar, and soy sauce. Once combined add the chives, sesame seeds, Sazonador Total, smoked paprika, aji paste and panela brown sugar. Stir to combine.

Step 6

Add tuna cubes to the marinade and season to taste with Adobo. Allow the tuna to sit in marinade for 5 min. before serving or reserve in refrigerator until ready to serve.

For the Sauce:

Step 7

In a medium bowl, add sour cream, Sazón, aji paste and sugar. Stir to combine and reserve until ready to serve.

To Assemble

Step 8

On a serving platter place the croquettes and top with tuna poke. Finish by drizzling croquettes with the sauce and serve while croquettes are still hot.

Recipe Tags

Appetizers & Snacks Over 60

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