Compango croquettes

This recipe of use is typical in Asturias to use what is left over when preparing fabada, and the truth is that it is spectacular how rich are these croquettes. Do you also prepare croquettes as a recipe for harvest?

Ingredients for 20 units:

- 1 pack of compango

- 5.3 oz of fabada broth 

- 6 tablespoons of flour

- 2 tablespoons of cornstarch

- 2 oz of margarine

- 18 oz of milk

- 2 eggs

- Bread crumbs

- Salt

- Olive oil

Recipe:

- Drain the compango of the fabada and peel the black pudding and the chorizo.

- We chopped it into a blender in very small pieces and reserve it.

- In a large skillet, pour the oil and margarine and heat over medium heat until the margarine melts.

- Add the flour and the cornstarch and stir continuously with some rods to roast.

- Pour the fabada broth in the frying pan with the milk and stir with some sticks until the bechamel forms without lumps.

- Add the crushed compango and mix well with the bechamel.

- Sprinkle a little salt.

- Leave to cook for a few more minutes until the bechamel is ready.

- Pour the dough into a source of pyrex and let it cool to room temperature. Then store it in the fridge for at least 1 hour.

- After forming the croquettes, pass them by egg and then for breadcrumbs.

- Fry them in a frying pan with plenty of hot olive oil until they are brown.

Bon appétit!