We were in Spain and had Croquetas nearly every day. Everyone had different Croquetas but we especially liked the ones made with a béchamel. All of the recipes I could find where written in a way that seems to follow a laborious production technique. This simplifies things quite a bit
The final béchamel was very loose but it held together well and gave a very creamy texture. I wouldn’t change anything.
Croquetas de seta y saffron (Mushroom and Saffron Croquetas)
1/4 C olive oil
1 Medium Onion, Finely Chopped
1 Quart Milk
Pinch of Nutmeg
Flour for breading
2 eggs, beaten
2 Teaspoons Salt
20 Threads of Saffron
Sauté finely chopped onions in butter and olive oil on medium until translucent.
Add mushrooms and stir until they release the liquid and it dries up.