Croquetas Caseras or homemade Croquetas can be found on the menu of almost any restaurant or Tapas bar in Spain. There’s all sorts of varieties, from meaty to seafood or vegetarian ones, and if you find the right taparia they actually are homemade. However, there’s one thing that in our mind is the key to the perfect croqueta and that’s the amount of bechamel that’s used. The bechamel is there only to bind and hold the ingredients together, not as one of the principal ingredients. Too much and the croquetas have no texture and are just…well, plain. This recipe is one we wrote up having been foraging for the day with friends to find some wild mushrooms and makes about 12 good sized croquetas.