Dutch Croquette
Ingredients
Part Massa
Part Empanamento
Part Recheio
Process
01. Chop the onions.
02. Brown the meat in a pressure cooker with 100g of olive oil and 100g of chopped onion.
03. Cover the meat with 2.5L of water.
04. Add the beef stock cubes and bay leaves.
05. Cook for approximately 2 hours.
06. Reserve 600ml of the broth from the cooked meat.
07. Shred the meat while still hot.
08. Sauté the cooked meat with 100g of olive oil, 100g of chopped onion, salt, white pepper, and nutmeg to taste.
09. Set aside.
DOUGH
01. Place the Zeelandia Salgadinhos, water, and reserved broth in the mixer.
02. Mix for approximately 5 minutes on low speed (speed 1) until a homogeneous dough is obtained, using a paddle attachment.
03. Add the sautéed shredded meat and beat for 2 minutes on medium speed (speed 2).
04. Divide the dough into 140g portions and shape into croquettes approximately 16 cm long.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the croquettes in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C until done (approximately 2 minutes).
Tips
- Refrigerate the meat broth after cooking and remove the layer of fat that forms on top before using.
- Do not overdo the amount of nutmeg when seasoning the meat to avoid an overwhelming flavor.
- Use water at room temperature.
- To prevent sogginess and cracks, reduce the quantity of croquettes for each frying.
- For breading, use the minimum amount of liquid possible.
- You can substitute fresh egg with liquid egg for breading.
- Freezing
* The croquettes can be frozen for up to 2 months at -18°C.
* To fry frozen croquettes, heat the oil to 200°C at the beginning of the frying.
* For croquettes over 50g, thaw before frying to ensure the filling is heated.
- 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 pasty.
* The molds and fittings of the shaping machine should be lubricated with general-purpose margarine.
* To regulate the size of the croquettes, only use the dough for testing that can be reused afterwards.
Yield
26 Units of 140 g
Equipment
Mixer , Stove , Fryer , Spoon , Pot , Paddle Attachment , Scale , Knife , Container
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 122 | % VD (*) |
| Carboidratos (g) | 8.3 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 1450 | % 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.
Dutch Croquette
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Chop the onions.
02. Brown the meat in a pressure cooker with 100g of olive oil and 100g of chopped onion.
03. Cover the meat with 2.5L of water.
04. Add the beef stock cubes and bay leaves.
05. Cook for approximately 2 hours.
06. Reserve 600ml of the broth from the cooked meat.
07. Shred the meat while still hot.
08. Sauté the cooked meat with 100g of olive oil, 100g of chopped onion, salt, white pepper, and nutmeg to taste.
09. Set aside.
DOUGH
01. Place the Zeelandia Salgadinhos, water, and reserved broth in the mixer.
02. Mix for approximately 5 minutes on low speed (speed 1) until a homogeneous dough is obtained, using a paddle attachment.
03. Add the sautéed shredded meat and beat for 2 minutes on medium speed (speed 2).
04. Divide the dough into 140g portions and shape into croquettes approximately 16 cm long.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the croquettes in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C until done (approximately 2 minutes).
Tips
- Refrigerate the meat broth after cooking and remove the layer of fat that forms on top before using.
- Do not overdo the amount of nutmeg when seasoning the meat to avoid an overwhelming flavor.
- Use water at room temperature.
- To prevent sogginess and cracks, reduce the quantity of croquettes for each frying.
- For breading, use the minimum amount of liquid possible.
- You can substitute fresh egg with liquid egg for breading.
- Freezing
* The croquettes can be frozen for up to 2 months at -18°C.
* To fry frozen croquettes, heat the oil to 200°C at the beginning of the frying.
* For croquettes over 50g, thaw before frying to ensure the filling is heated.
- 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 pasty.
* The molds and fittings of the shaping machine should be lubricated with general-purpose margarine.
* To regulate the size of the croquettes, only use the dough for testing that can be reused afterwards.
Yield
26 Units of 140 g
Equipment
Mixer , Stove , Fryer , Spoon , Pot , Paddle Attachment , Scale , Knife , Container
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 122 | % VD (*) |
| Carboidratos (g) | 8.3 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 1450 | % 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.