The best recipe to celebrate Croquette Day: this is how they prepare it at Santerra

As we do every 16 January, we celebrate Croquette Day in style. And this year, to brighten up your 'Blue Monday', we bring you the recipe for Santerra's croquette, the 'Champion of champions'.

Click here to read the Spanish version.

Croquette Day should be celebrated in style, especially if it falls on the same day as Blue Monday, known as the saddest day of the year. That’s why we bring you a proposal that will make you eat Monday: the ham croquette recipe from the Santerra restaurant. Considered the best ‘Champion of Champions’ croquette in 2022, we have the recipe prepared by chef Miguel Carretero, which will make your mouth water. Take note in case you want to make it at home, enjoy!

Santerra Croquette Recipe


  • 2.4 l double-cream cow’s milk
  • 250 g butter
  • 250 g of flour
  • 0.3 l cream (33% fat)
  • 10 sheets of gelatine
  • 350 g of Joselito Iberian ham, sliced by knife
  • 1 Iberian ham bone
  • Flour
  • Egg
  • Panko 


  • Melt the butter and add the flour in two batches.
  • Cook over low heat until the flour is completely cooked.
  • Meanwhile, infuse the ham bones with the milk.
  • Add the hot milk to the roux in a stream and stir continuously over a low heat until the béchamel sauce is smooth.
  • Add the chopped ham, stir for a minute and add salt.
  • Separately, heat the cream, add the gelatine that we have previously hydrated and melted.
  • Strain this mixture and add the cream to the mixture, stirring until the temperature drops.
  • Pour into a tray and cover with cling film to refrigerate overnight.
  • Roll into balls, dredge in flour, egg and panko.
  • Fry in light olive oil at 190º C.
  • Leave to rest and serve.

If instead of making it at home you want to eat it there, they have it available at Santerra in General Pardiñas Street and Santerra Neotaberna. And if you still want more, here you have the definitive route to celebrate Croquette Day like a good foodie.