Croquetas 305

Prep Time
30 min
Cook Time
45 min
20 - 24 servings

The Croqueta: a classic Cuban sidekick. It’s a deep-fried plantain mash bite. It’s crispy on the outside and soft on the inside. You’ll die and go to flavour heaven!



green pepper, finely diced
red onion, finely diced
head garlic
2 ¾
ounce tomato paste
ounce water
tsp chicken bouillon
ounce olive oil
lb(s) Angus beef, ground
tsp Goya adobo powder
tsp cumin
tsp garlic powder
tsp onion powder
tsp black pepper
tsp salt
packet Sazon Goya (seasoning: coriander, garlic, cumin and annatto spices)
ounce dry wine
1 ½
lbs Plantain, skin on
ounce mozzarella, shredded
cups flour
cups breadcrumbs
Salt and pepper, to taste
Peanut oil (for frying)


Step 1

Put green pepper, red onion and garlic in a food processor to make the sofrito. Set aside.

Step 2

Mix tomato puree with water.

Step 3

Add the chicken bouillon and mix well to the tomato puree and water mixture.

Step 4

In a medium-sized pan, add olive oil and heat over medium heat.

Step 5

Add processed green pepper, red onion and garlic, cook on medium to medium-low heat for 4-5 minutes, stirring often.

Step 6

Add the tomato puree mixture to the pan and cook on low, medium-low heat for about 5-8 minutes to reduce liquid and concentrate flavours. This is your sofrito.

Step 7

Push the sofrito to the edges and add the ground beef to the centre of the pan. Let the meat cook, then mix with the sofrito. Continue to break it up the ground meat while cooking at medium heat.

Step 8

Add adobo, cumin, garlic powder, onion powder, salt and pepper to the pan, then reduce to medium-low heat.

Step 9

When meat is almost fully cooked, add the Sazon Goya, mix well.

Step 10

Add the dry wine to the pan.

Step 11

Reduce the heat and let it simmer, breaking up larger pieces for 20-25 minutes, until most of the liquid has evaporated.

Step 12

Turn off the heat and use a strainer to remove the meat into a separate bowl to cool. This will drain the oil from the meat. Set aside.

Step 13

Place the plantains with skin on large sheet pans and bake at 350° in convection oven for 15-20 minutes, until you see them pop and bake.

Step 14

Remove plantain from the oven, let them cool and remove the skins. Remove any hard pieces from the centre of the plantains and put it in a bowl to mash.

Step 15

Mix the mash with the meat and let it chill for an hour or more. Set aside for the assembly.

Step 16

Mix the chilled meat and plantain with the shredded mozzarella cheese.

Step 17

Chill overnight or 3-4 hours until firm.

Step 18

Measure out 1 oz (can use teaspoon or small scoop) of mixture and shape the batter into a small tubular croqueta.

Step 19

Dip the croqueta into flour seasoned with salt and pepper.

Step 20

Next, dip the croqueta into an egg mixture.

Step 21

Once croqueta is coated with the egg mixture, roll in breadcrumbs, also seasoned with salt and pepper.

Step 22

Chill and let the croquetas rest for anywhere from a half hour to overnight (until ready to use.)

Step 23

Fry the chilled croquetas in peanut oil at 350º for 2-3 minutes until golden brown.

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