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- 1 l milk
- 250 gr flour
- 1/2 small onion (or 1/4 suitable onion)
- 2-3 tablespoons oil
- 100 gr chicken
- 100 gr ham (ham)
- salt, white pepper
- 2 eggs and breadcrumbs for rolling
- plenty of oil for frying
Preparation time: less than 120 minutes
RECIPE PREPARATION Ham and chicken croquettes:
Bring the milk to a boil.
In a frying pan, fry the finely chopped onion and the meat if it is raw together with the chopped ham and these finely chopped. with ham).
Add the flour over the fried onion, mix lightly and let it change color a little. Be careful not to burn.
Pour the boiled milk gradually, stirring so that it does not become lumpy. Add salt and pepper, let it boil for another 2-3 minutes, then pour everything into a pan and leave to cool. It can be left in the fridge overnight.
When it has cooled, take it with a teaspoon and form cylinders about 5-8 cm long and 3 cm thick.
Give each croquette through breadcrumbs then through egg and then through breadcrumbs and fry in plenty of oil until golden brown.
If you are afraid that it will become lumpy, do not fry the meat together with the onion, but you can boil it, and when you pour the milk over the onion with flour if it becomes lumpy you can chop it with the blender so that a paste will come out. perfect. Then you can put the boiled meat together with the cut ham and give it another boil.
If you do not want to fry them at the time of preparation, you can freeze them as follows: they are placed in a nicely arranged tray (after you have put them in breadcrumbs-egg-breadcrumbs), but do not overlap more than two rows. Put them in the freezer and when they are frozen, that is the next day, take them out of that tray one by one, you will see that they have stuck to each other but they fall apart easily. If you had put several on top of each other, you would have encountered problems when peeling. After you have peeled them, you can put them in a box or bag and you can overlap them as much as you want them to stick and put them back in the freezer. When you want to fry them, you can take them out an hour before they thaw (or even 5 minutes before and thaw them in the microwave for exactly 5 minutes) and fry them in oil without adding them to the egg or breadcrumbs.
I always do with the meat I have left over from steaks in general. I freeze them and when I want to fry them I thaw them. The taste is no different.
Do not mix flour with milk before frying because it will not taste the same.
If you want to have perfectly cylindrical hooks, use a horn or a very strong bag cut at the end. Pour the hot dough directly into it and when it has cooled, take it out like the sausage and cut it to the desired size.
Croquettes - 16 recipes
Find here our selection of croquette recipes: potato, with cheese, cheese, meat or simple and many other delicious combinations.
The croquettes are sticks or dumplings made of dough, semolina, cheese, cheese, mashed potatoes or fried vegetables in fat (butter, oil, lard, etc.) or baked. It is prepared simple or mixed with different spices or stuffed with various fillings (hardened onions, mushrooms, etc.).
Croquette is a sweet or spicy dish of French origin ("croquette") and can be served as a snack, side dish or dessert.
So simple! Baked chicken croquettes - the healthy crispy version
Preparing baked chicken croquettes is simple. We stick to the idea that cooking in the oven is as comfortable as it is healthy. On the other hand, the croquettes prepared in the oven are much healthier and extremely delicious & # 8211 soft on the inside and with a crispy crust on the outside. (And, let's not forget, the recipe can be a good exercise to practice children's motor skills, being able to involve them in its preparation (they can beat the egg and prepare the croquettes) or they can learn about aromatic herbs and spices.)
Put the chicken breast pieces in a pot, cover them with borscht, add more water if needed. Add the carrot and 1 onion, cleaned and cut in half, as well as the bay leaves.
Bring the liquid to the boil and simmer for 15-20 minutes. The chicken breast should still be pink in the middle, so cut it and check it, maybe you need to stop the fire faster (depending on the size of the chicken breasts). Remove the chicken and let it cool, strain the borscht and set aside.
Chop the chicken breast into small pieces. Add the cream cheese and lime juice and mix well.
Chop the second onion and garlic, add them to the mixture with the chicken.
Measure the amount of borsch left. Put it on low heat and when it starts to boil, add it in a thin wire, stirring the flour vigorously. The flour must be in the same amount as the remaining borscht, so measure it with a graduated cup beforehand. Always mix with the aim so as not to become lumpy. You will get the consistency of a dough, which you put in the fridge for 1 hour.
To give the shape of chicken croquettes, form balls the size of a golf ball out of dough. Press with your finger in the middle to make room for the filling. Your hands must be given flour so that the dough does not stick to your fingers. Take 1 tablespoon and a half of the stuffing with the chicken, place it in the middle and "wrap" it with the dough. Give it the shape of the image. Continue the process until you run out of dough.
Beat eggs in a bowl and place the breadcrumbs in a separate plate, add salt and pepper.
Put enough oil in a pan to cover the chicken croquettes, and fry them in turns until you finish them all.
Potato croquettes with minced meat
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of potato croquettes with minced meat is somewhat new to me. I discovered it recently when a friend brought me two croquettes. Her recipe is a Japanese one, but I looked for a Moroccan one, closer to the taste of my family. Luckily for me, I found one in a Moroccan cookbook and adapted it. A delicious recipe came out, extremely tasty and aromatic. All my family appreciated it and it seems to me a recipe that you must have in your repertoire. They are good both hot and cold, and I like them with ketchup and salad.
What I like about this recipe for potato croquettes is that it is very easy to prepare. First of all you need minced meat. I used minced beef, but it's also good for poultry or even pork. It is important to have lean meat or as little fat as possible. Beef seems to me the best choice. It's tasty, it's a quality protein and goes very well with the potato. We hardened the meat with onions and our favorite spices. You can put any spices you want or you can even omit them altogether.
Boil the potatoes as for puree, peeled or peeled, as you prefer. It is important to pass them well so that there are no pieces of unripe potatoes left. Then mix them with the meat and check the taste. Add more salt, pepper or spices as needed. A little garlic goes, if you like. As greenery you can put parsley, dill chives or even green onions. You can shape these mashed potato croquettes as you wish. Oval shape, bars or even balls. After passing them through the breadcrumbs, fry the croquettes in hot oil until they are nicely browned on top.
You can also put them in the oven, sprinkled with oil. To serve them you can choose a sauce you like or a fresh salad. Tomato sauce and ketchup go very well, and the salad can be of any kind. They are good both hot and cold and you can pack them without any problems. Needless to say, the little ones will love it, so I hope you like these potato croquettes too. For another delicious potato recipe, I invite you to try the recipe for accordion potatoes in the oven.