Summary: The Thermomix is your 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.
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 rotating at a 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 constantly varies.
- 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 way.
The only limitation is the pre-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 shredded Icelandic cod. Its fine fibers integrate perfectly into the Thermomix béchamel, distributing uniformly thanks to the movement of the blades.
Ingredients
For about 30-35 croquettes
For the sofrito and béchamel
- 300 g dried shredded 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)
- Frying oil (mild olive or sunflower)
Shredded cod: perfect for Thermomix
Cod sofrito in Thermomix
Option A: All in Thermomix (faster)
1. Put the onion and garlic in the bowl. Set to 5 seconds / speed 5 to chop. Scrape down the sides of the bowl with the spatula.
2. Add the olive oil. Set to 10 minutes / 120°C / speed 1. The onion will sauté without browning excessively.
3. Add the desalted and drained shredded cod. Set to 5 minutes / 100°C / speed 1 / reverse blade rotation. Reverse blade rotation prevents the blades from shredding 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).
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 really shines. Perfect béchamel in 12 minutes, without stirring, without watching, without lumps.
Step 1 — Roux: Put the butter in the bowl. Set to 3 minutes / 90°C / speed 2. When melted, add the flour through the opening with the Thermomix running. Set to 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 fine, constant stream. Set to 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 detach when you turn it. If it's a little runny, set to 3 more minutes / 90°C / speed 3 without the lid to evaporate liquid.
Step 4 — Integrate the cod: Add the reserved cod sofrito. Set to 30 seconds / speed 2 / reverse blade rotation. 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 wide dish, spread with a spatula to 2-3 cm thick, cover with cling film touching the surface, and let cool. Then, chill in the fridge for at least 4 hours (ideally overnight).
Shaping, breading, and frying the croquettes
Once the dough 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 oval or cylindrical forms. If the dough 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 crunch, you can double-bread them: egg → breadcrumbs → egg → breadcrumbs. Let the breaded croquettes rest in the fridge 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. Drain on absorbent paper and let rest for 2 minutes before serving.
Thermomix settings summary table
| Step | Time | Temperature | Speed | Notes |
|---|---|---|---|---|
| Chop onion + garlic | 5 sec | — | Speed 5 | Scrape down sides with spatula |
| Sauté onion | 10 min | 120°C | Speed 1 | With olive oil |
| Sauté cod | 5 min | 100°C | Speed 1 ↺ | Reverse blade rotation essential |
| 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 fine stream |
| Integrate cod | 30 sec | — | Speed 2 ↺ | Reverse blade rotation to avoid pureeing |
Specific Thermomix tips
- Reverse blade rotation for cod: Whenever you handle cod in the Thermomix, use reverse blade rotation. Normal blades will shred the fibers and you'll lose the texture. Reverse blade rotation stirs without cutting.
- Don't exceed speed 4 for béchamel: High speeds will splash thick béchamel up the sides of the bowl and don't add anything. 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 risks.
- Milk through the opening: Pour the milk in a fine, constant stream through the opening of the lid 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 into 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 — sofrito remnants add flavor to the béchamel.
- TM5 vs TM6: The settings work the same on both models. The TM6 allows you to save the recipe to Cook-Key to repeat it 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 gives 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 point) and the sofrito in a traditional frying pan.
Why is reverse blade rotation important for cod?
Reverse blade rotation makes the blades push the ingredients instead of cutting them. With normal rotation, the blades shred the cod fibers, turning them into a paste without texture. With reverse rotation, the fibers remain intact and are only mixed.
How many croquettes does this recipe yield?
The quantities indicated yield 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 the 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 fridge for 24 hours. You can also freeze already breaded croquettes and fry them directly without thawing.
Does Thermomix béchamel turn out the same as traditional béchamel?
It turns out even better. Constant temperature and continuous stirring produce a more homogeneous and silky béchamel than handmade. The only difference is that the Thermomix does not produce the slight browning of the roux in a saucepan, but the final result is excellent.
Can I use a food processor other than a 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 equivalents. The key is to maintain 90°C and medium speed during béchamel cooking.
Products you might be interested in
Discover more
