Beef Croquettes
Bar snacks are making a big comeback. As the line between restaurant and bar becomes blurry it's now possible to make a meal out of small snacks.
Casual Dining
Beef
Snacks & Sides
Other European
Ingredients per serve
Method
-
Beef mince 350.0 g
-
Brown onion, diced 80.0 g
-
Carrots, chopped 150.0 g
-
Garlic puree 20.0 g
-
Butter 100.0 g
-
Flour 150.0 g
-
Eggs, whisked 2.0 x
-
Parsley 15.0 g
-
Warm water 1.0 l
-
Fresh crushed ginger 15.0 g
Preparation
-
Method
- Heat a medium saucepan adding oil and beef mince.
- Cook on high heat for 5 minutes, breaking up the mince.
- Add onion, carrots, garlic puree, ginger puree and cook for 25 minutes or until liquid has reduced.
- In a separate saucepan, whisk KNORR Potato Flakes GF in warm water at 70 degrees. Add butter and stir to combine.
- Flatten 60g of mashed potato in the palm of your hand to make a 9 cm circle. Place 2½ teaspoons of filling in the centre and wrap the potato around the filling.
- Form into an egg shape and set aside. (Repeat with the remaining filling and potato).
- Place the balls in the fridge for 20 minutes to firm up.
- Place the flour, egg and KNORR Potato Flakes GF in three separate bowls. Roll the balls in flour, then dip in egg and coat in KNORR Potato Flakes GF.
- Heat 10 cm vegetable oil in a deep saucepan to 160 degree Celsius. Deep-fry the croquettes, in batches, for 4-5 minutes until golden. Drain on paper towel.
