Description
Today I converted just 500 grams of ground beef into the most delicious Beef Croquette recipe! I’ve tried a lot of Beef Croquette recipes and learnt many tips and tricks along the way. I’m sure you are going to agree that these are the best!
Ingredients
- 500 grams of Ground Beef, lean
- 50 grams of Chorizo Meat
- 2 tbsp Vegetable Oil
- 1 cup Red Onions, chopped
- 1 Bay Leaf
- 4 Cloves
- 1/2 cup Tomatoes, chopped
- 1 tsp Ginger, finely chopped
- 4 Garlic Cloves
- 1 Green Chili, finely chopped
- Salt
- 1/2 tsp Pepper
- 1/2 tsp Dijon Mustard
- 1/2 tsp Cumin Powder
- 3 tbsp Vinegar
- 1 1/2 tsp Sugar
- 1/3 cup All-Purpose Flour
- 1 ½ cup of Water
- 2 tbsp Coriander, chopped
- 1 egg
- 1/2 cup All-Purpose Flour
- 1 cup Bread Crumbs
- 2 cups Vegetable oil (for frying)
Method
- In a heated deep skillet, add the vegetable oil and toss in the onions. Saute till the onions turn translucent.
- Add the bay leaf and the cloves and give it a quick saute. Now add the tomatoes and saute till the tomatoes turn soft.
- Toss in the finely chopped ginger, garlic and green chili. Saute till the ginger and garlic lose their raw flavour.
- Add the ground beef and chorizo to the pan. Using a wooden spoon break down the beef and chorizo. Season with salt and pepper, dijon mustard, and cumin powder. Continue to saute for a while and allow the ground beef and chorizo to cook.
- To balance the flavours, add the vinegar and sugar and give it a mix. Continue to cook the beef for any 7-8 minutes.
- Now using a slotted spoon, separate the cooked meat from the juices. Preserve the juices in the pan for later.
- Add the cooled ground meat to a mixer/chopper and grind it into a smooth paste.
- To the pan with the juices add the all-purpose flour and saute till the flour cooks. Now gradually pour in a little water to create a roux. Then add the remaining water and mix well to create a thick sauce.
- Toss in the blended beef and chorizo and bring it all together on a medium heat. Continue cooking till the mixture leaves the sides of the pan.
- Finish it off by adding the finely chopped cilantro. Give it a mix so that the cilantro gets well distributed in the croquette mix.
- Transfer the mix to a bowl and cover with a plastic wrap. Refrigerate for an hour so that the mixture gets a chance to firm up.
- In a small bowl crack the egg, add the water and beat it up to make an egg wash.
- For ease, create a workstation with the beef mixture in one bowl, all-purpose flour in another bowl, then the egg wash in a third bowl and place the bread crumbs on a board.
- To get even size croquettes use a trigger release ice cream scoop to measure out the beef mixture. Roll the mixture between the palm of your hands to form a cylinder shape. Press both ends down on the board to create flat sides.
- Now roll the croquette in the flour and dust off any excess flour before dunking it in the egg wash. Once the croquette is well coated with the egg wash, roll it in the bread crumbs. Once all the croquettes have been covered with the bread crumbs it’s time to fry them.
- Fill a skillet halfway with vegetable oil and heat it up on a medium heat. Once the oil has heated, gently add 4-5 croquettes at a time and flip them from side to side. Fry them till they turn crispy and golden brown on all sides.
- Once fried, lift up the croquettes, drain off the excess oil and place them on a plate lined with a paper towel. Serve warm
