Meat Croquettes
Ingredients
Part Preparo
Part Empanamento
Process
01. Place Zeelandia Salgadinhos in the mixer.
02. Gradually add water and milk (the amounts of water and milk may vary between 650 and 700 ml).
03. Mix on low speed (speed 1) for about 5 minutes or until homogeneous. Use a paddle attachment.
04. Add the sautéed and seasoned ground meat and mix on medium speed (speed 2) for about 2 minutes.
05. Divide into 50 g portions.
06. Shape.
BREADING
01. Place the water and eggs in a container and mix until homogeneous.
02. Moisten the croquettes in this mixture and coat with breadcrumbs.
03. Fry the croquettes in oil heated to 180°C for about 3 minutes or until done.
Tips
- Use room temperature water and liquid milk.
- The ground meat filling can be substituted with sautéed and seasoned shredded chicken.
- Shape and bread the croquettes up to 3 hours after making the dough.
- To avoid sogginess and cracks, reduce the number of fried items per batch.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute fresh eggs with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, thaw them to ensure the filling is heated as well.
- Shaping Machine
* When using shaping machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in shaping machines should be moister and paste-like.
* The molds and fixtures of the shaping machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, only use the dough for testing, which can then be reused.
Yield
84 Units of 50 g
Equipment
Mixer , Fryer , Paddle Attachment , Container
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 80 | % VD (*) |
| Carboidratos (g) | 7.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 146 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Meat Croquettes
Ingredients
Part Empanamento
How to make it
PREPARATION
01. Place Zeelandia Salgadinhos in the mixer.
02. Gradually add water and milk (the amounts of water and milk may vary between 650 and 700 ml).
03. Mix on low speed (speed 1) for about 5 minutes or until homogeneous. Use a paddle attachment.
04. Add the sautéed and seasoned ground meat and mix on medium speed (speed 2) for about 2 minutes.
05. Divide into 50 g portions.
06. Shape.
BREADING
01. Place the water and eggs in a container and mix until homogeneous.
02. Moisten the croquettes in this mixture and coat with breadcrumbs.
03. Fry the croquettes in oil heated to 180°C for about 3 minutes or until done.
Tips
- Use room temperature water and liquid milk.
- The ground meat filling can be substituted with sautéed and seasoned shredded chicken.
- Shape and bread the croquettes up to 3 hours after making the dough.
- To avoid sogginess and cracks, reduce the number of fried items per batch.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute fresh eggs with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, thaw them to ensure the filling is heated as well.
- Shaping Machine
* When using shaping machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in shaping machines should be moister and paste-like.
* The molds and fixtures of the shaping machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, only use the dough for testing, which can then be reused.
Yield
84 Units of 50 g
Equipment
Mixer , Fryer , Paddle Attachment , Container
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 80 | % VD (*) |
| Carboidratos (g) | 7.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 146 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.