Cuban Food Recipes

4 tablespoons butter 1 teaspoon chopped onion 1 cup milk 3/4 cup flour ½ teaspoon salt 1/8 teaspoon ground pepper 1 tablespoon dry wine or lemon juice 2 eggs 2 cups ground cooked beef 1 cup breadcrumbs or crackers 1 teaspoon soy sauce, if you are using the brisket from the soup

Lightly sauté the finely chopped onion in the butter, add the milk mixed with the flour, the salt and the pepper.

Cook this sauce until it reaches a double cream thickness and it’s possible to see the bottom of the pot when stirred with a spoon; remove it from the heat and add the dry wine or lemon and the meat stirring vigorously.

Let cool this thick paste and refrigerate for at least 2 hours.

Then take the paste by spoonfuls and shape it into croquettes, coat twice in beaten egg and breadcrumbs or ground crackers.

Leave the croquettes at room temperature for a while before deep frying until golden brown.

This recipe makes approx. 20 middle sized croquettes or 40 small ones for serving at parties or as appetizers.