(To make 6)

  • 3 cans of CABO DE PEÑAS smoked small sardines
  • 800 ml milk
  • 200 ml cream
  • 50 g smoked oil from the can of sardines
  • 50 g butter
  • 120 g flour
  • 100 g panko breadcrumbs
  • 1.5 g salt
  • 0.3 g pepper and nutmeg
  • 5 gelatine sheets (2-g sheets)


  • Open two cans of small sardines and remove from the oil, setting it aside for later use.
  • Next, heat the milk and cream and add the nutmeg and pepper.
  • At the same time, soak the gelatine sheets in very cold water, adding a couple of ice cubes if necessary.
  • Add the butter and the oil from the sardines to a pan and warm on a low heat. Then add the flour, stirring the mixture for a couple of minutes. Finally, add the hot milk and cream mixture to the pan, making sure there are no lumps.
  • Stir the mixture gently for 10 minutes. Then add the small sardines (without the spine and in small pieces) and cook for a further five minutes.
  • Finally, add the gelatine (previously hydrated and drained) and mix it with the rest of the ingredients with the help of a whisk until the mixture is uniform.
  • Once the mixture is ready, place it on a tray and cover it with cling film, leaving it to rest and cool for a minimum of 6 hours.
  • After this time, shape the croquettes, then roll them in flour, egg and fine breadcrumbs. Finally, coat them in a final layer of egg and panko (Japanese breadcrumbs with a coarser texture).
  • Finally, fry the croquettes in olive oil at 165 degrees. Once ready, place them on kitchen paper to remove excess oil and plate up with a sardine on top of each croquette.
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