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Meat croquettes



30 gm butter
30 gm flour
2 dl water and 1 stock cube
150 gm meat for the soup (finely chopped)
pepper en nutmeg
1 egg white
extra flour


1. Make a roux with the butter and the flour. Melt the butter in a pan and make sure the butter does not change colour. Turn the heat down and add the sieved flour. Mix the mixture with a spatula. Leave the sauce to dry on a low fire and keep stirring and make sure it does not change colour. Remove the pan from the stove. In another pan, boil some water and add the stock cube.
Mixture this in with the sauce and leave it to thicken until you have a nice thick smooth paste. Leave to boil while stirring all the time. Then add the meat, the parsley, pepper and nutmeg. Put the mixture in a buttered dish in a ca 2 cm thick layer.
2. Leave the mixture to cool down in the refrigerator for 1 night and then cut it into squares or rectangles. Or try to make rolls and let it cool once more.
3. Roll the croquettes in the flour, then in the egg whites and then in the breadcrumbs. Roll them in the egg whites and breadcrumbs again to obtain a crispy crust.
4. You best leave the croquettes to rest for one hour in the refrigerator.
5. Turn your FRITEL fryer to 180°C. When the appliance has reached the requested temperature, put the croquettes in the basket, only on the bottom (do not pile up). Insert the basket in the oil, do not lift the basket and shake too often! When the croquettes come floating to the surface and have a light brown crust, they are ready.