Beef Croquettes

Catching up on my postings that I missed for almost 2 weeks since my computer crashed! What a headache, it began with a seemingly innocent download update from microsoft that causes some programs do not work – followed by internet connection crashing. I ended up spending the last 4 days re-installing all of the programs + their plugins, which sounds easier than done. Now I got the necessary program running, but my sound card is messed up pretty good. Don’t understand why….   oh well!

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This week is just not my good week. Being stuck in the hotel for most of the time, I could only find limited grocery to cook with.  Not too bad with the croquette though.  Great for afternoon snacking while getting my feet warmed up in a pair of fuzzy socks and a cup of warm ginger tea in hand.

 

BEEF CROQUETTE
(you may alternate beef roux with potato fillings instead)

Ingredients:
* 400gr minced beef  (can subs with chicken if you wish)
* 1 large carrot, tiny cubes
* small bunch of parsley, finely chopped
* 1 large onion, finely chopped
* 2 pcs garlic, crushed
* 300 gr of toasted breadcrumbs
* 4 pcs of egg white
*  1 cup grated strong vintage cheese

Roux (filling) ingredients:
* 80 gr of butter
* 80 gr of flour
* 3 cups of beef stock
* salt, sugar, white pepper, nutmeg to taste

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Directions on how to make roux:
1.) Melt the butter in a pan slightly brown.
2.) Add flour all at once and stir until completely mixed
3.) Keep them on low heat while adding stock/water bit by bit
3.) Keep stirring until the mix is smooth & creamy enough to mold. Set aside

Cooking the croquettes:
1.) Melt butter to cook onion & garlic until fragrant
2.) Stir in beef, carrot & parsley until cooked through
3.) Mix roux & beef together – add salt, pepper, nutmeg & grated cheese
4.) Set aside and refrigerate for a while so it would be easier to shape
5.) Shape roux mixing into balls of 4cm diameter
6.) Coat with flour, dip into whisked white eggs,
       then double coat it again with toasted breadcrumbs
7.) Deep fry until light golden color. Set aside and drain on paper towel.

The croquettes are best served hot with mustard dipping. Our family’s favorite is Dijonnaise Mustard by Masterfoods. Yummie!!!

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3 Comments»

  Sefa wrote @

ini mah habisnya cepet Dhi dirumah gue.. cuma bikinnya males, lama😀

  marlin wrote @

asyik dingin2 makan kroket panas.

  barefootster wrote @

Sama Fa, sbetulnya males aja ngebentuk adonannya, bikin tangan celemotan. Ini sih niat banget yah…. 😀

Marlin… yups!


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