Croquettes

Croquettes

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
15
Photographer
Patricia Niven

MR: These croquettes are a great way to use up left-over bolognese (or pretty much any leftovers) and make for an awesome party snack.

Ingredients

Quantity Ingredient
50g salted butter
40g plain (all-purpose) flour
1 teaspoon cornflour
300ml milk, plus 2 tablespoons for coating
200g Bolognese
40g grated cheddar
1 free-range egg
35g plain (all-purpose) flour, for crumbing
50g dried fine breadcrumbs
non-gmo vegetable oil, for deep-frying

Method

  1. Melt the butter in a small saucepan over a medium heat, add the flour and cornflour and beat for 1 minute to form a paste (roux). Cook for 5–6 minutes, stirring all the while and adding the milk a few tablespoonfuls at a time, to form a smooth white sauce. Remove from the heat and stir through the bolognese and cheddar, then transfer to the fridge to cool.

    Beat the egg together with the extra milk in a bowl. Place the flour in a separate bowl and add the breadcrumbs to a third bowl.

    Divide the chilled croquette mixture into 15 equal-sized pieces and shape into balls. Roll one of the balls in the flour, dip it into the egg mixture to coat evenly then roll in the breadcrumbs until covered all over. Repeat with the remaining balls.

    Half-fill a small saucepan with oil and bring to a temperature of 175°C, or until a cube of bread browns in 30 seconds. Gently lower the croquettes into the hot oil and cook for 4–6 minutes until golden. Remove with a slotted spoon and drain on kitchen paper, then eat straight away.
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