Components
- Half a kilogram of cement
- One onion
- Three garlic cloves
- Half a tea cup of milk
- 1/4 cup (teaspoon) of wheat flour
- 2 tablespoons of tomato paste
- 2 tablespoons of Worcestershire sauce
- One tablespoon of olive oil
- 1 tablespoon of butter
- 1 teaspoon of salt
- Six sprigs of parsley
- black pepper to taste
Ready state
- Take the ground meat out of the refrigerator and let it sit at room temperature while you get the other ingredients ready — if it’s frozen, it will release a lot of water in the pan.
- Remove the skin and slice the pike onion and garlic cloves thinly. Rinse, dry, and finely chop the parsley.
- Heat a regular pan over medium heat. Add the olive oil, then the onion, season with a pinch of salt, and cook for approximately 3 minutes until it begins to soften and sweeten. Stir in the garlic and cook for another 2 minutes.
- Add the butter. Once melted, add the ground meat, season with salt and pepper to your liking, and cook for 6 minutes, stirring occasionally, until the meat is fully cooked and crumbly. Then, add the Worcestershire sauce and tomato paste, stirring for 2 minutes to enhance the flavor of the meat.
- Return the mixture to the heat and combine with the milk. Incorporate the flour and continue stirring for approximately 5 minutes, until a smooth, moist dough forms that detaches from the bottom of the pan. To test the consistency: the dough should create a thin layer on the pan’s surface.
- Combine the sausage and place the croquette dough onto a small pillow. Cover it closely with plastic wrap and refrigerate for at least 1 hour (or prepare the day before if you prefer).
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Components
- 1/4 cup of wheat flour (tea)
- One egg
- 1/2 cup (tea) of homemade sifted flour
- 2 tea cups of oil for frying
Setup phase
- To shape the croquettes: take one tablespoon of the dough and form it into croquette shapes with your hands, approximately 4 cm in length.
- Put the wheat flour in a shallow plate and the breadcrumbs in a medium-sized bowl (or a deep dish). In a deep dish, crack the egg and stir lightly with a fork to combine the egg white and yolk.
- To coat the croquettes: use one hand to dip a croquette into the wheat flour, shaking off any excess; with the other hand, dip the croquette into the beaten egg, allowing the surplus to drip off; then place the croquette into the breadcrumbs and gently shake the bowl so the croquette rolls through the breadcrumbs, ensuring it is evenly coated. Press lightly on the croquette to ensure it is well covered with breadcrumbs, then transfer it to another plate. Repeat this procedure with the remaining mixture.
- Use a small, quality pan and heat the oil over medium heat until it reaches approximately 180 °C. If you don’t have a thermometer, drop a bit of flour into the oil—if it bubbles, the oil is ready. In the meantime, prepare a plate or baking tray lined with paper towels.
- Using the squeezer, carefully put 4 croquettes into the hot oil and fry for approximately 2 minutes. Remove the fried croquettes from the pan with the squeezer, allowing excess oil to drain, then place them on a plate lined with paper towels. Repeat this process with the remaining croquettes and serve immediately.
Punto de congelación
Arrange the wrapped croquettes on a baking sheet side by side and freeze for at least 5 hours until solid. Once frozen, move the croquettes to a dedicated food storage bag and store them in the freezer for up to 3 months.
The croquettes are placed directly from the freezer into hot oil heated to 170 °C (the oil temperature should be slightly lower to allow frying and thawing simultaneously).
