Savory Minced Beef Croquettes
These delectable Savory Minced Beef Croquettes are a cherished recipe from a quaint Dutch cookbook, gracefully passed down from one generation to the next. Inspired by fond memories of my mother’s kitchen, this dish captures the essence of home-cooked comfort food. Ideal for utilizing leftover minced meat, these croquettes boast a flavorful filling encased in a crispy, golden-brown exterior. Perfect for serving as an appetizer or a main course, they can be easily customized with various meats. Gather your loved ones around and indulge in this delightful culinary experience that’s sure to impress!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
minced meat
1 lb (use beef or any preferred meat)
butter
2 ounces (unsalted)
plain white flour
2 ounces (for roux)
beef stock
16 ounces (homemade or store-bought)
onion
1 (finely chopped)
eggs
3 (beaten for coating)
salt
to taste (seasoning)
pepper
to taste (seasoning)
chopped fresh parsley
1 teaspoon (freshly chopped)
toasted breadcrumbs
as needed (for coating)
cornflake crumbs
as needed (for coating)
Instructions
1
Day 1: Begin by melting the butter in a medium-sized saucepan over low heat. Gradually add the plain white flour, whisking continuously to form a smooth paste known as a roux.
2
Slowly pour in the beef stock while stirring to prevent lumps from forming. Cook the mixture, stirring constantly, for about 10 minutes until thickened.
3
In a frying pan, sauté the finely chopped onion until translucent, then add the minced meat. Cook until the meat is browned and fully cooked through.
4
Combine the meat and onion mixture with the roux in the saucepan. Season with salt, pepper, and chopped parsley, cooking for an additional minute. Transfer the filling to a dish, cover, and refrigerate overnight to allow the flavors to meld.
5
Day 2: Once the mixture is chilled,Divide it into equal portions, and roll each portion into small oblong shapes.
6
Prepare two separate bowls: one with beaten eggs and the other with toasted breadcrumbs. Roll each croquette first in breadcrumbs, then dip into the egg wash, and finally coat with cornflake crumbs. Place them on a tray and refrigerate overnight to firm up.
7
Day 3: Heat oil in a deep frying pan over medium heat. Carefully add the croquettes in batches, frying until golden brown and crispy on all sides, approximately 3-4 minutes per batch. Drain on paper towels before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Minced Beef Croquettes?
They are a traditional dish featuring a savory minced meat filling encased in a crispy, golden-brown crust, inspired by a classic Dutch cookbook.
What type of meat is best for this recipe?
While the recipe specifies minced beef, you can use any preferred meat or even utilize leftover minced meat.
How do I prepare the base of the filling?
Start by melting 2 ounces of butter and whisking in 2 ounces of plain white flour to create a smooth roux before adding beef stock.
How much beef stock is required?
You will need 16 ounces of beef stock, which can be either homemade or store-bought.
What is the secret to a smooth sauce for the filling?
Slowly pour in the beef stock while stirring continuously to prevent any lumps from forming in the roux.
How long should the roux and stock mixture cook?
Cook the mixture for about 10 minutes, stirring constantly until it has thickened.
How should the onion be prepared?
The onion should be finely chopped and sauteed in a frying pan until it becomes translucent.
When do I add the minced meat to the process?
Add the minced meat to the sauteed onions and cook until the meat is fully browned and cooked through.
What seasonings are recommended?
The filling is seasoned with salt, pepper, and one teaspoon of chopped fresh parsley.
Why must the filling be refrigerated overnight on the first day?
Refrigerating the mixture overnight allows the flavors to meld together and firms up the filling for shaping.
How do I shape the croquettes?
Once chilled, divide the mixture into equal portions and roll each into a small oblong shape.
How many eggs are needed for the coating?
The recipe requires 3 beaten eggs to be used as an egg wash for the coating process.
What are the layers of the coating?
The croquettes are first rolled in toasted breadcrumbs, dipped in egg wash, and finally coated with cornflake crumbs.
Why is there a second overnight refrigeration step?
The second refrigeration period on Day 2 helps the shaped croquettes firm up so they hold their form during frying.
What is the best way to fry the croquettes?
Heat oil in a deep frying pan over medium heat and fry the croquettes in batches.
How long does it take to fry each batch?
Each batch takes approximately 3 to 4 minutes to become golden brown and crispy on all sides.
How should I serve the croquettes?
They can be served as an appetizer or a main course, but should be drained on paper towels first to remove excess oil.
Can I use salted butter?
The recipe suggests unsalted butter, but if you use salted, you may want to adjust the amount of added salt later.
What type of flour is used for the roux?
The recipe calls for plain white flour to ensure a smooth and consistent roux.
Is this recipe suitable for families?
Yes, it is described as a cherished home-cooked comfort food that is sure to impress loved ones.
What is the role of cornflake crumbs?
Cornflake crumbs provide a unique, extra-crispy texture to the exterior of the croquette.
How much minced meat do I need for one batch?
The recipe requires 1 lb of minced meat.
Can I make the whole recipe in one day?
The recipe is designed as a 3-day process to ensure the texture and flavors are perfect, so rushing it is not recommended.
What size should the chopped parsley be?
The parsley should be freshly and finely chopped to distribute flavor evenly throughout the filling.
Do I need a deep fryer?
A deep fryer is not necessary; a deep frying pan with enough oil to submerge the croquettes works perfectly.
How do I know the oil is at the right temperature?
The oil should be at medium heat so the croquettes turn golden brown in 3-4 minutes without burning.
What is the origin of this specific recipe?
It is a Dutch-inspired recipe passed down through generations, capturing the essence of home-cooked comfort.
Are these croquettes gluten-free?
No, this recipe contains plain white flour, toasted breadcrumbs, and cornflake crumbs which contain gluten.
Can I add other vegetables to the filling?
While the recipe calls for onion, you can customize it, though the traditional version focuses on the meat and roux.
What should the consistency of the filling be before chilling?
The filling should be thick and creamy from the roux but will become firm and manageable once refrigerated.