Kroketten en Bitterballen Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/4 C finely minced beef
1 carrot - chopped finely
1 Tbsp chopped parsley
1 1/2 C butter
2 1/4 C flour
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp pepper
Melted butter
4 egg whites
2 C fine breadcrumbs
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Directions: |
Directions:Stew the meat in broth (or water) with the carrot and parsley until well done.
Melt the butter in a pot and add the flour, salt and spices - stirring to mix well.
Cook for 2 more minutes before adding the meat.
Add the meat gradually, stirring vigorously while bringing it to a boil.
Keep at a low boil for 15 minutes.
Brush the melted butter on top of the mixture to prevent it from forming a crust and cool.
Make cylindrical shapes for Kroketten or smaller round balls for Bitterballen.
Dip them into the dry crumbs and then into the egg whites and again into the crumbs.
Freeze on cookie sheets.
Deep fry the frozen croquettes in pre-heated oil until golden brown.
Serve hot with coarse mustard.
Tips:
Freeze cooked croquettes to save them for later. I warm them up in the oven.
Add more parsley for a stronger taste.
I also roast the meat and then mince it in the food processor. |
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Number Of
Servings: |
Number Of
Servings:Makes about 30 Kroketten |
Personal
Notes: |
Personal
Notes: Omama made these every year in the Christmas season for as long as I can remember. They were an all-time favourite of family and friends! She made them here in Smithers for the 2010 family Christmas and I remember her diligently adding more meat or more flour mixture until she got the consistency just the way she wanted it. I was happy to be the tester that year....mmmmmmm!!
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