These luxurious veal croquettes combine a creamy ragout with a crisp crust and take the classic croquette to a higher level. Ideal for impressing at a dinner party or festive occasion.
Veal croquettes
Veal croquettes
Method
01
Prepare the meat
Cut the veal into pieces and simmer for 2 hours in ½ litre of beef stock. Set the meat aside and keep the stock.
02
Make the ragout
Soak the gelatine in cold water. Melt the butter over a moderate heat, add the flour and stir to a smooth roux. Add the stock little by little to a smooth, glossy ragout. Take off the heat, squeeze out the gelatine and stir it through. Add the egg yolks and cream and mix well. Season with mustard, Maggi, nutmeg, pepper, salt and parsley.
03
Meat and setting
Pull or cut the veal finely and stir through the ragout. Leave to set overnight in the fridge.
04
Shape and bread
Whisk the egg whites loose. Shape rolls from the firm ragout (e.g. with an ice cream scoop). Roll them first through fine breadcrumbs and shape into elongated croquettes. Dip them through the whisked egg white and then through coarse breadcrumbs.
05
Freeze and deep-fry
Lay the breaded croquettes on a baking tray and freeze them. Heat the deep-fryer to 180 °C. Deep-fry for 2–3 minutes if defrosted, or 5 minutes straight from the freezer.
Tips & notes
Serve with wholegrain mustard or a fresh salad as a luxury snack or starter. Always use flat-leaf parsley; it has much more flavour than curly parsley. Best served immediately and crisp; store leftovers chilled and reheat them in the oven or air fryer (not the microwave) to bring back the crispness.
Variations
- Replace the veal with leftover boiled beef for a cheaper version.
- Make mini croquettes as a 'bittergarnituur' snack with drinks.
Contains:
Gluten
Eggs
Milk
Mustard
| Calories | 1900 kcal |
|---|---|
| Protein | 111 g |
| Carbohydrates | 83 g |
| Fat | 122 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
