Beef Rissoles Croquetas Recipes

DUTCH MEAT CROQUETTES

Dutch Meat Croquettes image

This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

Provided by PanNan

Categories Dutch

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped fine
2 tablespoons melted butter (can substitute meat broth)
3 slices bread, soaked in milk or 1 cup left over mashed potatoes
salt
pepper
nutmeg
maggi seasoning or Kitchen Bouquet, to taste
2 tablespoons chopped fresh parsley
1/2 lb of left over finely chopped meat (veal, chicken, beef, pork, etc.) or 1/2 lb ground beef (veal, chicken, beef, pork, etc.)
1 egg white, lightly beaten with a small amount of water
1 -2 cup corn flake crumbs or 1 -2 cup breadcrumbs, for coating
vegetable oil (for frying, about 1/2 inch in the pan or enough for deep fry)

Steps:

Saute onion in butter (or broth) until tender.
Add crumbs (or bread or mashed potatoes) to onion.
Add seasonings, aroma and parsley to mixture.
Add meat.
Add broth or water if too dry.
The mixture should be firm and stick together to form and hold shape.
Form into 8 cylinder, balls, or pattie shaped croquettes.
Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
Serve hot with french fries and salad.

BEEF RISSOLES (CROQUETAS)

Beef Rissoles (Croquetas) image

This will be good for those "after the holidays leftovers". Easy to make and very fast. From Cold Meat Cookery

Provided by Nana Lee

Categories Roast Beef

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb leftover lean cold roast beef
12 ounces breadcrumbs
1 -2 egg
savoury herbs, chopped
1/2 teaspoon grated lemon peel
salt and pepper, to taste
parsley, to garnish

Steps:

Mince the beef very finely, mix with the breadcrumbs, herbs, lemon peel and seasonings.
Make all into a thick paste with 1 or 2 eggs.
Divide into balls or cones
Fry to a rich brown colour in butter/EVOO mix.
Garnish the dish with fried parsley and serve with some good brown gravy in a tureen.
Instead of garnishing with fried parsley, gravy may be poured in the dish, round the rissoles.
Seasonable at any time.

Nutrition Facts : Calories 560.7, Fat 15.2, SaturatedFat 4.9, Cholesterol 133.3, Sodium 702.4, Carbohydrate 61.4, Fiber 3.9, Sugar 5.4, Protein 43.2

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