Polish minced meat croquettes

    Polish minced meat croquettes

    1save
    40min


    1 person made this

    About this recipe: These croquettes are a very versatile type of Polish comfort food. You can use beef mince, minced pork or minced chicken. They are best served as a side dish with red borscht, or separately at parties as finger food. Can be easily reheated, or packed in a lunch-box.

    Ingredients
    Serves: 12 

    • Crepes
    • 250g plain flour
    • 2 eggs
    • 500ml milk
    • a pinch of salt
    • 2 tablespoons oil for frying
    • Filling
    • 1 medium onion, chopped
    • 500g beef mince or minced pork or minced chicken
    • 2 cloves garlic, minced
    • salt and pepper to taste
    • 1 pinch dried basil
    • 1 pinch dried thyme
    • 1 egg
    • 1 tablespoon freshly chopped parsley
    • Breading
    • 1 egg
    • 100g breadcrumbs
    • 2 tablespoons oil for frying

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. To make the crepe batter, mix flour, 2 eggs and milk in a large bowl.
    2. Heat oil in a large pan and pour in a ladle of the crepe batter. Fry until golden on one side, then turn and fry on the other side. Slide onto a plate. Repeat with remaining batter. Set aside to cool. (Crepes can be fried a day ahead.)
    3. To make the filling, fry onions in oil until softened. Add minced meat and garlic. Sprinkle with salt, pepper, basil and thyme; fry for about 10 minutes or until the meat is cooked through.
    4. Transfer the fried meat into a large bowl and set aside to cool.
    5. When the meat has cooled down, add an egg and chopped parsley. If the mixture is very soft and runny, add some breadcrumbs.
    6. Place 2 tablespoons of the filling in the centre of a crepe; spread the filling over the crepe (avoiding the edges), fold the right and left side of the crepe towards the middle, then start rolling away from yourself until there is a nice roll.
    7. Repeat with remaining crepes and filling.
    8. Whisk egg in a deep plate. Pour breadcrumbs in another plate. Coat crepe rolls well in egg and then in breadcrumbs. Shake off excess breading.
    9. Heat oil in a large pan; fry croquettes on all sides until golden-brown. Best served hot.

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