Nduja & Manchego Croquettes

Mike Reid

This recipe is brought to you with the help of our friends at Massel


  • 1 Tbsp Olive oil
  • 100g Plain Flour
  • 100ml Milk 
  • 100ml Chicken stock 
  • 100g Nduja, chopped roughly 
  • 100g Manchego cheese, finely grated 
  • 50g Parmesan Cheese, finely
  • ½ tsp nutmeg 
  • 80g Plain flour 
  • 2 eggs, beaten 
  • 75g panko breadcrumbs 
  • Serve with a fruit chutney to balance the heat 


  1. Over a medium heated pan add your olive oil and nduja and fry off for a few minutes until it looks slightly rendered and is releasing the oils. Then add your flour and stir until combined. 
  2. Slowly add your milk followed by chicken stock a bit at a time until it is all incorporated. This may take a little time. 
  3. Season with your nutmeg, salt and pepper and pull off the heat and fold through your grated cheeses. Leave to chill in a flat tray for about 20 minutes. 
  4. Take your mix out the fridge and shape into croquettes and pop back into the fridge again until needed. 
  5. Get your panne section ready, seasoned flour, then your beaten eggs with a touch of milk and finally your breadcrumbs.
  6. When ready roll your croquettes into your panne mix in order.
  7. Shallow fry them in a little oil and serve.
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