Summary: The Thermomix is the best ally for preparing cod croquettes with a perfect, effortless béchamel sauce. In just 12 minutes, you'll have a lump-free béchamel, with controlled temperature and speed. We give you the complete recipe with exact Thermomix settings for each step, from the sofrito to the béchamel, so your croquettes turn out creamy inside and crispy outside.
Contents
Why the Thermomix is ideal for croquettes
Béchamel is the step that causes the most apprehension when making croquettes: the fear of lumps, of it being too runny or too thick. The Thermomix eliminates all that uncertainty at once. With temperature controlled to the degree, programmable speed, and blades that constantly stir, achieving a perfect béchamel is practically automatic.
The specific advantages of using Thermomix for cod croquettes are:
- Guaranteed lump-free: The blades spinning at constant speed make it impossible for lumps to form, the number one problem with manual béchamel.
- Exact temperature: Programming 90°C prevents the béchamel from burning or cooking unevenly. In a saucepan, the heat varies constantly.
- Hands-free: While the Thermomix cooks the béchamel (12 minutes), you can prepare the breadcrumbs, eggs, and breading tray.
- Reproducible consistency: Same settings = same result every time. No "by eye" — the recipe always works the same.
The only limitation is the previous sautéing of the cod: the Thermomix chops and cooks it, but it doesn't produce that golden sauté from a frying pan. We propose two options: making the sofrito completely in the Thermomix (faster) or making it in a frying pan and using the Thermomix only for the béchamel (better flavor). We explain both.
For this recipe, the star ingredient is good flaked Icelandic cod. Its fine fibers integrate perfectly into the Thermomix béchamel, distributing evenly thanks to the movement of the blades.
Ingredients
For about 30-35 croquettes
For the sofrito and béchamel
- 300 g dry flaked cod (previously desalted)
- 1 medium onion (150 g), quartered
- 2 cloves garlic
- 30 g extra virgin olive oil
- 80 g butter
- 100 g wheat flour
- 800 ml whole milk
- Salt, white pepper, nutmeg
- Fresh parsley
For breading and frying
- 3 beaten eggs
- Fine breadcrumbs (250-300 g)
- Oil for frying (mild olive or sunflower)
Flaked cod: perfect for Thermomix
Cod sofrito in Thermomix
Option A: Everything in Thermomix (faster)
1. Put the onion and garlic in the bowl. Program 5 seconds / speed 5 to chop. Scrape down the remains from the lid with the spatula.
2. Add the olive oil. Program 10 minutes / 120°C / speed 1. The onion will soften without browning excessively.
3. Add the desalted and drained flaked cod. Program 5 minutes / 100°C / speed 1 / reverse blade direction. The reverse blade direction prevents the blades from flaking the cod too much — we want fibers, not paste.
4. Remove the cod sofrito to a bowl and set aside. Clean the bowl with kitchen paper (no need to wash it).
Option B: Sofrito in a frying pan + Thermomix for béchamel (better flavor)
Make the cod sofrito in a frying pan as in a traditional recipe: sauté the onion for 10 minutes, add garlic and cod, and cook for 5 minutes. Set aside. Use the Thermomix only for the béchamel. This option produces a more flavorful sofrito because the frying pan reaches higher temperatures and slightly caramelizes the onion.
Béchamel in Thermomix: step by step with exact settings
This is where the Thermomix truly shines. Perfect béchamel in 12 minutes, no stirring, no watching, no lumps.
Step 1 — Roux: Put the butter in the bowl. Program 3 minutes / 90°C / speed 2. When it melts, add the flour through the opening with the Thermomix running. Program 3 minutes / 90°C / speed 3. The roux will cook evenly.
Step 2 — Add the milk: Without stopping the Thermomix, pour the milk through the opening in a thin, steady stream. Program 12 minutes / 90°C / speed 4. This is the magic step: the Thermomix constantly stirs at perfect speed and temperature. You don't need to do anything — just wait.
Step 3 — Check texture: When finished, the béchamel should be thick, coat the spatula, and pull away when you turn it. If it's a bit runny, program for 3 more minutes / 90°C / speed 3 without the lid so that liquid evaporates.
Step 4 — Integrate the cod: Add the reserved cod sofrito. Program 30 seconds / speed 2 / reverse blade direction. This mixes the cod without pureeing it. Add salt (carefully), white pepper, nutmeg, and chopped parsley. Mix for 10 seconds / speed 2.
Pour the mixture into a large dish, spread with a spatula to 2-3 cm thick, cover with cling film directly on the surface, and let cool. Then, at least 4 hours in the refrigerator (ideally overnight).
Shaping, breading, and frying the croquettes
Once the mixture is well chilled and firm, the shaping and breading process is the same as for traditional croquettes.
Shaping
With slightly damp hands, take portions the size of a large walnut. Shape them into an oval or cylindrical form. If the mixture is well chilled, it will be easy to handle without sticking.
Breading
Dip each croquette in beaten egg and then in fine breadcrumbs. For extra crispiness, you can double-bread them: egg → breadcrumbs → egg → breadcrumbs. Let the breaded croquettes rest in the refrigerator for 30 minutes before frying.
Frying
Heat plenty of oil to 170-180°C (340-350°F). Fry in batches of 5-6 croquettes for 2-3 minutes until golden brown. Drain on absorbent paper and let rest for 2 minutes before serving.
Summary table of Thermomix settings
| Step | Time | Temperature | Speed | Notes |
|---|---|---|---|---|
| Chop onion + garlic | 5 sec | — | Speed 5 | Scrape down with spatula |
| Sauté onion | 10 min | 120°C | Speed 1 | With olive oil |
| Sauté cod | 5 min | 100°C | Speed 1 ↺ | Reverse blade direction is mandatory |
| Melt butter | 3 min | 90°C | Speed 2 | Add flour with TM running |
| Cook roux | 3 min | 90°C | Speed 3 | Eliminate raw flour taste |
| Béchamel (with milk) | 12 min | 90°C | Speed 4 | Milk through opening in thin stream |
| Integrate cod | 30 sec | — | Speed 2 ↺ | Reverse blade direction to avoid pureeing |
Specific Thermomix tips
- Reverse blade direction for cod: Whenever you handle cod in the Thermomix, use reverse blade direction. Normal blades will shred the fibers and you'll lose the texture. Reverse blade direction stirs without cutting.
- Do not exceed speed 4 for béchamel: High speeds will splash the thick béchamel onto the sides of the bowl and offer no benefit. Speed 3-4 is the optimal range.
- 90°C, not 100°C: At 100°C, the béchamel bubbles and can splash out of the opening. At 90°C, it cooks perfectly without risk.
- Milk through the opening: Pour the milk in a thin, steady stream through the opening with the Thermomix running. This prevents lumps even without the 3 steps of manual béchamel.
- Weight by weight: The Thermomix has an integrated scale. Weigh directly in the bowl for maximum precision: flour, butter, and milk to the gram.
- Clean between steps: After the sofrito, simply wipe the bowl with kitchen paper. You don't need to wash it — the remains of the sofrito add flavor to the béchamel.
- TM5 vs TM6: The settings work the same on both models. The TM6 allows you to save the recipe in the Cook-Key for repeated use without remembering the settings.
Frequently asked questions
Does this recipe work on Thermomix TM5 and TM6?
Yes, the temperature, speed, and time settings are identical on both models. The only difference is that the TM6 allows you to save the recipe in guided mode (Cookidoo) to repeat it automatically.
Can I make the béchamel in the Thermomix and the sofrito in a frying pan?
Yes, and in fact, it's the option that yields the best flavor. The frying pan reaches higher temperatures and caramelizes the onion, adding more depth. Use the Thermomix only for the béchamel (its strong suit) and the sofrito in a traditional frying pan.
Why is reverse blade direction important for cod?
Reverse blade direction makes the blades push ingredients instead of cutting them. With normal rotation, the blades shred the cod fibers, turning them into a textureless paste. With reverse rotation, the fibers remain intact and are only mixed.
How many croquettes does this recipe yield?
With the indicated quantities, you'll get approximately 30-35 standard-sized croquettes. If you make them smaller (appetizer style), you can get up to 45-50. The dough can be easily adjusted by doubling quantities if you need more.
Can Thermomix croquette dough be frozen?
Yes, the dough freezes perfectly. Spread it in a dish, cover with cling film, and freeze. To use, thaw in the refrigerator for 24 hours. You can also freeze the breaded croquettes and fry them directly without thawing.
Is Thermomix béchamel the same as traditional béchamel?
It's even better. Constant temperature and continuous stirring produce a more homogeneous and silky béchamel than handmade. The only difference is that the Thermomix doesn't produce the slight toasting of the roux in a saucepan, but the final result is excellent.
Can I use a food processor other than Thermomix?
The settings are specific to Thermomix, but similar food processors with temperature control (Monsieur Cuisine, Mycook) can be adapted. Adjust speeds and temperatures according to your model's equivalences. The key is to maintain 90°C and medium speed during béchamel cooking.
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