Picadillo Croquetas

Name: Picadillo Croquetas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Cuban
Ingredients: 1 lb ground beef; 2 tbsp olive oil; 1/2 medium yellow onion, finely diced; 2 garlic cloves, minced; 1/2 can tomato sauce (8 oz can); 1/4 cup green olives, chopped; 2 tbsp raisins; 1/4 tsp ground cumin; 4 oz potato, boiled and mashed; 1 tbsp butter; 4 tbsp all-purpose flour; 1/2 cup whole milk; 1 egg, beaten; 1/2 cup panko breadcrumbs; 2 cups vegetable oil (for frying); to taste salt

Golden crispy croquettes filled with spiced ground beef picadillo. A beloved Cuban appetizer with a savory, tender interior.

50 minMediumServes 12180 cal/serving

CubanAppetizerStovetopStandard

Ingredients

1 lb ground beef
2 tbsp olive oil
1/2 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 can tomato sauce (8 oz can)
1/4 cup green olives, chopped
2 tbsp raisins
1/4 tsp ground cumin
4 oz potato, boiled and mashed
1 tbsp butter
4 tbsp all-purpose flour
1/2 cup whole milk
1 egg, beaten
1/2 cup panko breadcrumbs
2 cups vegetable oil (for frying)
to taste salt

Instructions

1

Heat 2 tbsp olive oil in a skillet and cook 1 lb ground beef over medium-high heat until browned, breaking it up as it cooks, about 5 minutes. Drain excess fat.
2

Add 1/2 medium finely diced yellow onion and 2 minced garlic cloves, cook for 2 minutes until fragrant.
3

Stir in 1/2 can tomato sauce (8 oz can), 1/4 cup green olives, chopped, 2 tbsp raisins, and 1/4 tsp ground cumin. Simmer for 3-4 minutes. Let cool.
4

Make a béchamel sauce: melt 1 tbsp butter in a small pot, whisk in 4 tbsp all-purpose flour, then slowly add 1/2 cup whole milk while stirring. Cook until thick, about 3 minutes. Let cool.
5

Mix the cooled beef mixture with 4 oz potato, boiled and mashed and the béchamel sauce. Refrigerate for 30 minutes.
6

Shape into 12 oval croquettes. Dip each into 1 beaten egg, then coat with 1/2 cup panko breadcrumbs.
7

Heat 2 cups vegetable oil (for frying) to 350°F in a deep skillet. Fry croquettes in batches for 2-3 minutes per side until golden brown.
8

Drain on paper towels. Sprinkle with to taste salt. Serve hot.

Questions

Can I make Picadillo Croquetas dairy-free?

Yes. The dairy in this entry is 1 tbsp butter, 1/2 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Picadillo Croquetas gluten-free?

Yes. The gluten in this entry is 4 tbsp all-purpose flour, 1/2 cup panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Picadillo Croquetas ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Picadillo Croquetas?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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