Mini Dutch Croquettes
Ingredients
Part Preparo
Part Empanamento
Part Recheio
Process
01. Dice the onions into cubes. Set aside.
02. Place part of the olive oil (100 g) in a pan.
03. Add part of the reserved onion (100 g) and the beef and fry until golden brown.
04. Add enough water to cover the meat, the beef stock cubes, and bay leaves to taste.
05. Cook for approximately 2 hours or until the meat is tender.
06. Reserve 600 ml of the cooked meat broth.
07. Shred the meat while still warm.
08. Sauté the shredded meat with the remaining olive oil (100 g), the remaining onion (100 g), salt, white pepper, and nutmeg to taste.
09. Cool down and set aside.
PREPARATION
01. Place the Zeelandia Salgadinhos in the mixer.
02. Gradually add the water and the reserved meat broth while mixing at low speed (speed 1) for approximately 5 minutes or until homogenous. Use a paddle whisk.
03. Add the reserved filling and mix at low speed (speed 1) for approximately 2 minutes or until homogenous.
04. Divide into 20 g portions.
05. Shape the croquettes to approximately 5 cm in length.
BREADING
01. Mix the water and eggs.
02. Moisten the croquettes in this mixture and roll in breadcrumbs.
03. Fry in oil heated to 180ºC for approximately 2 minutes or until done.
Tips
- Store the meat broth in the refrigerator and remove the layer of fat that will form over the broth before using.
- Use water and meat broth at room temperature.
- To avoid sogginess and cracks, reduce the number of fried items in each batch.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, the oil should be heated to 200°C at the start of frying.
* For snacks over 50 g, thawing is necessary for the filling to be heated as well.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To adjust the size of the snacks, use only the dough for testing, which can then be reused.
Yield
281 units of 20 g
Equipment
Mixer , Stove , Fryer , Pan , Paddle Whisk , Scale , Knife , Container , Skimmer , Cutting Board
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 95 | % VD (*) |
| Carboidratos (g) | 6.7 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 1117 | % 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.
Mini Dutch Croquettes
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Dice the onions into cubes. Set aside.
02. Place part of the olive oil (100 g) in a pan.
03. Add part of the reserved onion (100 g) and the beef and fry until golden brown.
04. Add enough water to cover the meat, the beef stock cubes, and bay leaves to taste.
05. Cook for approximately 2 hours or until the meat is tender.
06. Reserve 600 ml of the cooked meat broth.
07. Shred the meat while still warm.
08. Sauté the shredded meat with the remaining olive oil (100 g), the remaining onion (100 g), salt, white pepper, and nutmeg to taste.
09. Cool down and set aside.
PREPARATION
01. Place the Zeelandia Salgadinhos in the mixer.
02. Gradually add the water and the reserved meat broth while mixing at low speed (speed 1) for approximately 5 minutes or until homogenous. Use a paddle whisk.
03. Add the reserved filling and mix at low speed (speed 1) for approximately 2 minutes or until homogenous.
04. Divide into 20 g portions.
05. Shape the croquettes to approximately 5 cm in length.
BREADING
01. Mix the water and eggs.
02. Moisten the croquettes in this mixture and roll in breadcrumbs.
03. Fry in oil heated to 180ºC for approximately 2 minutes or until done.
Tips
- Store the meat broth in the refrigerator and remove the layer of fat that will form over the broth before using.
- Use water and meat broth at room temperature.
- To avoid sogginess and cracks, reduce the number of fried items in each batch.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, the oil should be heated to 200°C at the start of frying.
* For snacks over 50 g, thawing is necessary for the filling to be heated as well.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To adjust the size of the snacks, use only the dough for testing, which can then be reused.
Yield
281 units of 20 g
Equipment
Mixer , Stove , Fryer , Pan , Paddle Whisk , Scale , Knife , Container , Skimmer , Cutting Board
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 95 | % VD (*) |
| Carboidratos (g) | 6.7 | % VD (*) |
| Açúcares totais (g) | 0.1 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 1117 | % 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.