Dutch meat croquettes
My wife makes this recipe with leftover meat or lamb, great in times of recession!!its a Dutch recipe passed down from her Dutch mother. This recipe can also be used to make 'Bitterballen'. Instead of making long shaped rolls, make balls ( about 4 cm/11 in) diameter) out of the mix and serve hot at parties or other festive occasions
Preparation Time:45 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Ingredients
- 200 grams of lean cooked beef or lamb or turkey,
- 3/10 litre of bouillon / stock
- 1 bay leaf
- Some nutmeg,
- A dash of thyme
- 4 peppercorns,
- 1 small onion and carrot,
- A little parsley parsley,
- 35 grams flour
- 35 grams butter
- 5 grams gelatin
- a small squeeze of lemon juice
- pepper to taste
- dry breadcrumbs,
- 1 egg,
- fat or oil for deepfrying.
Method
- Dissolve the gelatin (which has previously been left to soak for about 10 minutes in ample water and squeezed out) in the thick sauce. Mix the finely chopped meat with the sauce. Add the lemonjuice and pepper to taste. This mix (also called ragout or hash) is now spread out onto a flat dinner plate and must be left to cooled off until cold right through.
- Divide into 8 equal rolls and roll them through the dry bread crumbs. Beat the egg with one table spoon of water until dissolved but not foamy and roll the croquettes through this mixture. Roll the croquettes through the breadcrumbs a second time and make sure there are no cracks in the cover of crumbs/eggmix.
- In the meantime heat the deep fry fat or oil until vapour starts to rise and place the croquettes, preferably with the aid of a utensil, into the oil and let them brown quickly to a golden brown (...why am I getting hungry..). Remove excess oil by placing croquettes on oil absorbing paper for a short while and serve on plate,
