Cooked Meat Croquettes Recipe

Origin: France      Period: Traditional

Ingredients:

For the Meat Mixture:

50g onions, finely chopped
1 tbsp oil
400g diced meat (and of ham, chicken, beef), cooked
3 tbsp celery, minced
1 tbsp green bell pepper, minced
1 tbsp fresh parsley, minced (or 1 tsp dried oregano)
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper (or a pinch of cayenne pepper)
2 tsp lemon juice
2 tbsp breadcrumbs
1 egg

For the Rolling Mixture

Cooked Meat Croquettes Preparation:

Method:

Fry the onions in oil until light golden and translucent. Combine all the meat mixture ingredients together then chill in the fridge for about 1 hour. When ready beat the eggs from the rolling mixture well then form the meat mixture ino croquette shapes and roll in egg before rolling them in the breadcrumbs. Return to the egg mixture and roll once more in the breadcrumbs. Shallow fry in about 0.5cm depth of oil until golden brown on all sides. Serve with a cheese-based white sauce.

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