Beef Rissoles Croquetas Recipes

RISSOLES!

Steps:

• Grate the onion into a large bowl using a box grater (see video). Add panko, mix briefly to coat in the onion juices.
• Grate zucchini and carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a 1.7cm / 2/3" thick pattie. Indent the middle slightly (Note 2, see photos in post). Repeat with remaining mixture - you should make 10 - 12.
• Heat oil in a skillet over medium heat. Add half the patties and cook for 4 minutes or until dark golden. Press LIGHTLY with spatula, if you press hard, you'll press the juices out!
• Flip and cook the other side for 3 - 4 minutes until golden.
• Transfer to plate, repeat with remaining rissoles.
• Serve with tomato ketchup!

BEEF RISSOLES (CROQUETAS)

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.

DUTCH MEAT CROQUETTES

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.