Mini Portuguese Croquette
Ingredients
Part Preparo
Part Empanamento
Process
01. Place the Zeelandia Salgadinhos in the mixer.
02. Gradually add water and milk and mix on low speed (speed 1) for approximately 5 minutes or until homogenized. Use a paddle attachment.
03. Add the cooked and seasoned cod and mix on low speed (speed 1) for approximately 2 minutes or until homogenized.
04. Divide into portions of 20 g.
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 coat with breadcrumbs.
03. Fry in oil heated to 180ºC for approximately 2 minutes or until the desired doneness.
Tips
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute whole eggs with liquid eggs for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks over 50 g, thaw them first to ensure the filling is heated.
- Molding Machine
* When using molding machines, reduce the amount of milk and water by 5%.
* The molds and fittings of the molding machine should be lubricated with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can then be reused.
Yield
208 Units of 20 g
Equipment
Mixer , Fryer , Paddle Attachment , Scale , Container , Skimmer
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 82 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.0 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 376 | % 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 Portuguese Croquette
Ingredients
Part Empanamento
How to make it
PREPARATION
01. Place the Zeelandia Salgadinhos in the mixer.
02. Gradually add water and milk and mix on low speed (speed 1) for approximately 5 minutes or until homogenized. Use a paddle attachment.
03. Add the cooked and seasoned cod and mix on low speed (speed 1) for approximately 2 minutes or until homogenized.
04. Divide into portions of 20 g.
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 coat with breadcrumbs.
03. Fry in oil heated to 180ºC for approximately 2 minutes or until the desired doneness.
Tips
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute whole eggs with liquid eggs for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks over 50 g, thaw them first to ensure the filling is heated.
- Molding Machine
* When using molding machines, reduce the amount of milk and water by 5%.
* The molds and fittings of the molding machine should be lubricated with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can then be reused.
Yield
208 Units of 20 g
Equipment
Mixer , Fryer , Paddle Attachment , Scale , Container , Skimmer
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 82 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.0 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 376 | % 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.