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  • 800g smoked eel

  • 200g unsalted butter

  • 1 large brown onion, finely diced

  • 175g plain flour

  • 2 tspn cornflour (corn starch)

  • 750ml milk

  • 200g Máhon cheese

  • 1/3 cup store-bought horseradish cream

  • 3 tspn salt

  • 150g plain flour, plus extra for dusting

  • 3 eggs, lightly beaten

  • 150g Panko breadcrumbs

  • Oil, for deep-frying

  • Sea salt flakes


  • 1.

    Using your fingers, peel the skin from the eel and discard; it will come away easily. Remove and discard the bones. Cut the flesh into 5mm (1/4 inch) dice, checking there are no stray bones. Set aside.

  • 2.

    Melt the butter in a large heavy-based saucepan over medium–low heat. Cook the onion for 8 minutes or until soft and translucent but do not let it brown. Add the flour and cornflour to the pan and cook, stirring continuously, for 3 minutes. Add the milk, 185ml at a time, stirring continuously and vigorously and scraping the base of the pan with a wooden spoon. This should prevent lumps from forming.

  • 3.

    The mixture will thicken quickly. Before the last addition of milk, mix in the eel, Máhon, horseradish cream and salt. Gradually add the remaining milk, a little at a time, stirring continuously. Continue cooking, stirring occasionally, for 15 minutes to thicken and cook out the flour. Pour into a shallow tray, cover with greaseproof paper and allow to cool, then refrigerate overnight. This will make the mixture firm enough to handle.

  • 4.

    The next day, make the croquettes. Take 2 heaped teaspoons of the mixture at a time and form into oval shapes, about 7cm x 3cm.

  • 5.

    Arrange 3 plates with a lip or wide shallow bowls in a row. Place the flour in the first, the beaten egg in the second and the breadcrumbs in the third. 

  • 6.

    Roll the croquettes in the flour, dip in the egg, allowing the excess to drain off, then

  • 7.

    Roll in the breadcrumbs, coating well. Place on a tray, cover with plastic wrap and refrigerate for 3 hours or until firm and chilled.

  • 8.

    Fill a large heavy-based saucepan or deep-fryer one-third full with oil and heat to 180°C or until when a cube of bread dropped into the oil takes 15 seconds to turn golden. Deep-fry the croquettes, in batches, for 3–4 minutes or until golden all over. Drain on paper towel.

  • 9.

    Sprinkle with salt and serve straight away.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 281kj
  • Fat Total 18g
  • Saturated Fat 8g
  • Protein 12g
  • Carbohydrate 17g
  • Sugar 2g
  • Sodium 273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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