I lived in Spain for 2 years and frequented a great little place called bar Ricardo in San Sebastian that was renowned for their croquetas. I love the richness using bechamel as the base but feel adding a little kimchi just makes it that extra bit special.






Skill level

Average: 5 (1 vote)


  • 3 eggs, lightly beaten
  • 220 g (2 cups) dried breadcrumbs
  • 150 g (1 cup) plain flour
  • rice bran oil, for deep-frying
  • kimchi, to serve


  • 80 g butter
  • 80 g plain flour
  • 500 ml (2 cups) milk
  • 120 g grated Manchego cheese
  • salt and black pepper, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe needs to be started one day in advance.

  1. For the bechamel, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes or until sandy in colour and texture. Slowly whisk in the milk, then cook stirring regularly, for another 5 minutes or until the mixture thickens. Stir in the grated cheese, season with salt and pepper, then pour into a tray. Cover closely with plastic wrap and refrigerate overnight or until set.
  2. Place the eggs, breadcrumbs and flour in separate shallow bowls. Working one at a time, spoonfuls of bechamel into the flour and gently toss to coat. Dip in the beaten egg and then the breadcrumbs. Repeat so you have a double layer of crumb.
  3. Pour enough oil into a deep saucepan or deep-fryer to fill about 10 cm deep and heat to 180˚C. Fry the croquetas until golden brown, then drain on paper towel and serve hot with kimchi.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.