Meat Croquettes

Preparation

1. Make a roux with the butter and the flour.
Melt the butter in a pan and make sure it does not brown.
Lower the heat slightly and add the sifted flour. Mix everything thoroughly with a spatula. Let the roux dry over low heat while stirring constantly, without letting it color.
Set the pan aside for a moment.
Bring the water to a boil in another pan and add the stock cube.
Now add this to the roux and bind the mixture until you get a nice thick smooth sauce. Let it simmer while stirring continuously. Then add the very finely chopped soup meat, parsley, pepper, and nutmeg.
Put the mixture into a lightly buttered dish and pour in a layer about 2 cm thick.
2. Let the mixture cool in the refrigerator overnight and then cut it into squares or rectangles.
Or try making rolls from the cold mixture and then chill them further.
3. First coat the croquettes in flour, then in beaten egg white, and then in breadcrumbs. Then coat them a second time in egg white and breadcrumbs for an extra crispy crust.
4. It is best to let the croquettes rest for another hour in the refrigerator.
5. Fry the croquettes in your Fritel deep fryer at 180 °C. Only cover the bottom of the frying basket (do not stack them). Do not keep lifting and shaking the frying basket with croquettes every few moments. When the croquettes float to the top and have a light brown crust, they are ready.