Herb Croquettes Recipes

CHICKEN CROQUETTE RECIPE

Steps:

• Add oil and butter in the pan. Make sure the butter is fully melted Once the butter is melted, add onion. Stir it for few minutes or till light brown. Add milk followed by flour. Mix well Add the shredded chicken, parsley and salt & black pepper. Mix together in circular motion. Once it is well mixed, transfer into the tray, and covered with a foil or plastic sheet. Let it chill into the refrigerator for 1 hour. After one hour, remove the chicken mixture from the refrigerator, and prepare the egg and flour. By using 2 teaspoons, roll the chicken into a round shape. Dredge it with flour, and then dip into the egg. Repeat the process on the other croquettes Add oil in the deep frying pan in Medium Low heat. Once it is hot, put the croquettes in to the pan, and let it cook for 3 minutes or until it becames dark brown. After frying, served with any sauce you like.

SALMON CROQUETTES

Steps:

• Drain the salmon well and place in a large mixing bowl.
• Lightly beat the eggs in a separate bowl.
• To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
• With a fork, mix until evenly combined.
• Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
• Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
• Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
• While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
• To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.

KROKETTEN (DUTCH BEEF CROQUETTES)

Steps:

• Melt the butter in a saucepan over medium heat and add the onion. Cook until onion is translucent (about 3 minutes).
• Add the flour all at once and cook, stirring, for two minutes.
• Dilute with the beef stock while mixing with a whisk. This way you get a nice roux without lumps.
• Turn off the heat and dissolve the gelatin in the ragout.
• Season with salt, pepper, nutmeg, and thyme.
• Add the meat and mix everything well. Spoon the meat onto a plate (or baking sheet) and spread it out in one layer as much as possible. Cover with plastic wrap and let cool in the fridge.
• Shape the filling into a bar about 4 inches (10 cm) long and 1 inch (3 cm) thick.
• Fill a deep plate with bread crumbs, egg whites, and flour.
• Roll it in the bread crumbs, then in the flour.
• Dip through the egg white and again through the breadcrumbs.
• Bake the croquettes for 4 minutes at 350 °F (180 °C) in the deep fryer.

HERB CROQUETTES

Steps:

• In a medium bowl combine the Philly*, Parmesan, rice, garlic, herbs and seasoning; mix well. Roll tablespoons of the mixture into rounds and refrigerate until firm.
• Coat the rounds in seasoned flour, shake to remove excess. Toss rounds into beaten egg then into breadcrumbs until well coated. Refrigerate 20-30 minutes.
• Heat the oil in a medium pan over medium heat. Deep fry croquettes in batches until heated through and golden. Drain on paper towel and serve immediately.

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.

LENTIL CROQUETTES

Steps:

• 1. Combine the lentils, water, and bay leaves in a medium pot. Bring to a boil, turn down to a simmer, and cook, half-covered, until tender, 35 to 45 minutes. Cool, then drain off any excess liquid and set aside.
• 2. When ready to complete the croquette batter, combine the lentils with all the other batter ingredients in a food processor. Buzz until the garlic is pureed and a soft, somewhat goopy paste is formed. Let the batter rest, covered and refrigerated, for at least 4 hours, or up to 2 days.
• 3. When ready to bake the croquettes, preheat the oven to 400°F. Set up a breading station: Combine the breadcrumbs and cornflake crumbs in a bowl. In a second bowl, make a seasoned flour by combining the flour, nutritional yeast, paprika, sage, salt and black pepper, thyme, and olive oil and tossing together well. In a third bowl, beat the egg, if using, with a tablespoon of water. Place the bowl of croquette mixture next to all this, along with a nonstick baking sheet or one that has been sprayed with cooking spray.
• 4. Using 2 large spoons, form a slightly flattened fat oval 3 to 4 inches long and 1/2 inch thick. Drop it into the seasoned flour. Sprinkle the top of the oval of batter with more flour and lift it out of the flour with your fingers. Dip the batter oval into the egg, which will coat it, though it will resist in spots. Drop the egg-coated ball into the crumbs, and, with your fingers, roll it around. When coated with this second jacket of crumbs, place on the baking sheet. Repeat with the rest of the batter.
• 5. Spray the crumbed croquettes very lightly with olive oil (if you have some in a spray bottle) or cooking spray. Bake for 15 to 20 minutes, turn very gently using a thin-bladed spatula, and bake for another 10 to 12 minutes. The crumb coating should be crisping up nicely; if it's not, run the croquettes under the broiler for a few moments.
• 6. Serve hot, as soon as possible, with a sauce such as Mushroom-Miso-Mustard Gravy . Leftovers can be served in buns, with all the fixings.