The World Cup final match munchies guide

By 1 AM, the curry and rice you devoured at dinner are long gone, and after the national anthems are played tonight, you give up and inspect every container in the kitchen like a chubby-cheeked mouse, only to find a few stale crumbs.

But don’t you worry, because we are here to present you with easy recipes and tricks for the FIFA World Cup final, so when you scream "GOAL!", you scream the loudest.

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Chicken Croquettes

Croquettes are a classic Spanish snack made by combining a creamy or mashed filling, commonly potatoes, meat, seafood, or cheese, into small rolls or oval-shaped portions. They are coated in breadcrumbs and deep-fried until crisp and golden, creating a crunchy exterior that contrasts with the soft, flavourful filling.

Ingredients

250g chicken

1 cup breadcrumbs

1 tsp salt

1 small onion

½ cup milk

1 tbsp butter

1 tsp ginger paste

1 tsp garlic paste

3 tbsp flour

Method

Start by boiling the chicken with the ginger and garlic paste. Once cooked, shred the chicken and mix it with sautéed onions and 2 tablespoons of breadcrumbs. Set this mixture aside.

In a pan, melt the butter over medium heat. Add the flour and stir for about a minute. Gradually pour in the milk, whisking continuously to eliminate any lumps. Season the mixture with salt.

Combine the creamy mixture with the shredded chicken and chill it in the refrigerator for about an hour. After chilling, shape the mixture into croquettes. Place the croquettes in the freezer for an additional 2 hours.

Next, heat oil in a medium-sized pot over medium-low heat. To prepare the croquettes for frying, coat each one in flour, ensuring all sides are covered. Then dip them into beaten egg and roll them in breadcrumbs for an even coating.

Finally, fry the croquettes in the hot oil until they are golden brown and crispy. Enjoy!

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Empanadas

A traditional pastry popular in Argentina, empanadas are made by enclosing a savoury filling, such as seasoned beef, chicken, cheese, or vegetables, within a thin layer of dough. They can be either baked or fried until golden and crisp. Their convenient, handheld shape and rich, flavourful filling make them a versatile dish, suitable for serving as a snack, appetiser, or light meal.

Ingredients

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

½ cup butter (cold)

2 large eggs

1 medium onion

3 garlic cloves

100 g green peas

1 tbsp tomato paste

1 tsp cumin powder

½ tsp paprika

3 to 4 green chillies

½ cup chopped tomatoes

½ cup mozzarella cheese

500g ground beef

Method

For the dough —

Start by combining the flour, baking powder, and salt in a bowl. Cut the cold butter into cubes and mix it into the dry ingredients. Next, add one egg and ¾ cup of water, gently mixing until a dough forms. Knead the dough on a floured surface for a couple of minutes until smooth, then wrap it in cling film and refrigerate for at least one hour.

For the filling —

Heat a pan over medium heat and cook the finely chopped onion until soft. Add the garlic and stir for about a minute, then incorporate the ground beef, cooking until it is no longer pink. Stir in the tomato paste, green peas, salt, green chillies, and spices, allowing the mixture to cook while stirring occasionally. Once the mixture has cooled slightly, add the cheese.

When you’re ready to assemble, roll out the dough evenly on a floured surface and cut out circles. Lightly dab some water around the edges of each circle, then place a generous amount of filling in the centre. Fold the dough in half to create mini parcels, sealing the edges by twisting them. Whisk the remaining egg and, if desired, add a pinch of sugar. Arrange the empanadas on a baking tray and brush them with the egg wash before baking in a preheated oven at 180° C for about 25 minutes.

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Albóndigas Choripán

A fusion recipe that combines Spanish albóndigas (meatballs) with Argentinian choripán (sandwiches).

Ingredients

500 g ground beef

½ cup breadcrumbs

1 egg

2 garlic cloves, minced

1 tsp paprika

½ tsp cumin

Salt and black pepper

1 tbsp olive oil

1 medium onion

400 g tomatoes

4 sandwich rolls or hot dog buns

Sliced mozzarella

Method

Cook the ground beef with the spices and onion until the meat is no longer pink. Then gently shape the mixture into meatballs. Brown the meatballs in a skillet over medium heat for 6–8 minutes. Remove and set aside.

In the same pan, sauté the onion and garlic. Add the tomatoes, paprika, salt, and pepper. Simmer for 10 minutes. Return the meatballs to the sauce and cook for another 10–15 minutes until fully cooked. Thinly slice the onion and soak it in white vinegar for half an hour. Toast the sandwich rolls. Add the cheese, spoon in the meatballs with a little sauce, and finish generously with the pickled onions.

In the end, one of the smartest game plans is simply stocking your pantry before kick-off. Keep coffee or tea on hand for a late-night energy boost, a bag of popcorn kernels ready to pop during half-time, and a few easy munchies like biscuits, roasted nuts, or dark chocolate for those nail-biting moments. If the match stretches into extra time, you will be more than glad you prepared beforehand. A little planning means you can stay glued to the screen without missing a single goal or making an emergency snack run.