2 shallots
3 cloves garlic
2 cups finely chopped broccoli 180 grams
2 cups shredded Manchego cheese 225 grams
2 tbsp all-purpose flour 15 grams
1 cup milk 240 ml
1/4 cup all-purpose flour 30 grams
2 eggs
1 cup breadcrumbs 120 grams
1/2 cup sunflower oil 125 ml
pinch sea salt
dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 2 shallots finely diced and 3 cloves garlic finely chopped, mix with the olive oil, after 1 minute add in 2 cups finely chopped broccoli and continue to mix. After 3 minutes and the vegetables are lightly sauteed, add in 2 tbsp all-purpose flour, continue to mix and cook for 2 minutes, then slowly add in 1 cup milk while mixing, once all the milk has been added and you end up with a paste, turn off the heat, add in 2 cups shredded manchego cheese and season with sea salt & black pepper, mix together until you form a thick paste, transfer the mixture into a shallow bowl, cover with saran wrap and cool, then add into the freezer for 30 minutes. Meanwhile, add 1/4 cup all-purpose flour into a bowl, crack in 2 eggs into a separate bowl and whisk together, add 1 cup breadcrumbs into a third bowl, season with sea salt & black pepper and mix together. After cooling the mixture in the freezer for 30 minutes, it should be firm enough to start shaping the croquettes, heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil. Dust your hands off with flour, using a spoon grab some of the mixture and shape into the form of a large egg, then add into the flour, the egg wash and finally into breadcrumbs, do this until all the croquettes are formed. After heating the oil for 10 minutes, start adding the croquettes into the pan, all in a single layer, cook in batches, cook for. 1/2 to 2 minutes per side, then transfer into a dish with paper towels, serve at once, enjoy!