Description
Crispy, savory croquettes with a creamy beef filling. Perfect for a party appetizer or a fun weeknight dinner.
Ingredients
Units
Scale
- 7 oz (200 g) beef/14 oz (400 g) beef with bone
- 1 count onion
- 1 count carrot
- 1 count stalk of celery
- 0.5 count leek
- 2 count sprigs of parsley
- 1 count sprig of thyme
- 1 count bay leave
- a small bit of mace
- 5 count pepper corns, slightly crushed
- 1 tsp salt
- 1 oz (35 g) butter
- 1 oz (35 g) flour
- 1 tsp lemon juice
- 2 tbsp cream
- 0.5 tbsp parsley, chopped
- 1 count egg yolk
- 1 count egg
- dried breadcrumbs
- oil for deepfrying
Instructions
- Wash the vegetables and cut them into large chunks.
- Place the vegetables, herbs, and spices in a cooking pan; lay the meat on top.
- Add water until the ingredients are just covered.
- Bring to a boil, then reduce heat and simmer until the meat is cooked and tender.
- Remove the meat, slice it into 0.5 cm cubes, and discard any tough, sinewy, or fatty bits.
- Strain the stock and set aside 200 ml; discard the rest. For a stronger flavor, reduce the stock before measuring.
- Melt the butter in a saucepan.
- Add the flour, mix well, and cook for about 1 minute.
- Gradually add the measured stock while stirring to create a smooth, thick sauce.
- Cook on low heat for 2 minutes, then remove from heat.
- Add the lemon juice, cream, parsley, and egg yolk; mix well.
- Taste and season with salt and pepper as needed.
- Add the cubed meat and mix.
- Pour the sauce into a deep, water-rinsed plate.
- Cover with plastic wrap and refrigerate for about 1 hour.
- Whisk an egg with a little water in a deep plate. Place dried breadcrumbs on another plate.
- Divide the cooled croquette mixture into 4 (or 8 for mini-croquettes) equal portions.
- Place a portion on top of the breadcrumbs and shape into a cylinder or croquette.
- Dip the croquette in the egg mixture, then coat completely with breadcrumbs; pat to adhere.
- Repeat with the remaining portions.
- Heat the oil to 392°F (200°C).
- Fry the croquettes for about 2 minutes, or until the crust is brown.
- Serve immediately.
Notes
- For richer flavor, use bone-in beef and reduce the cooking stock before using it in the sauce.
- To prevent sticking, ensure the croquettes are fully coated in egg wash before breading.
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or air fryer.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Dutch
Nutrition
- Serving Size: 2 croquettes
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 15
- Cholesterol: 80