The way my mother prepared beef croquettes was unique and delicious. Slices of beef are marinated overnight with spices and vinegar. The meat is cooked the regular way by sautéing onion slices in oil, chillies, then tomato, finally the beef is stirred in with some water. Cooked till the meat is tender with no moisture. Cooled and then ground in a food processor. An egg is added to bind and moisten the mixture. Shaped into dainty cylinders, rolled in semolina and deep fried. They are incredibly delicious and vanish in no time. Enjoyed and loved by all.
The croquettes can be shallow fried but deep frying is much faster. In less than 5 minutes, you can fry a dozen croquettes if the oil is at the right temperature i.e. 350 F or 180 C. Moreover, they are uniformly cooked and browned unlike shallow frying where you have to struggle with turning them on all sides resulting in uneven browning, more absorption of oil and increase in cooking time. Croquettes can be shaped and coated with semolina in advance, refrigerated or frozen. If frozen, thaw them in the refrigerator and deep fry just before serving.
1/2 kg beef (cut into thin slices)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon clove powder
1 1/2 teaspoons cinnamon powder
1/2 teaspoon pepper powder
4 large cloves of garlic (finely minced)
1" piece of ginger (grated)
1 large onion (around two cups, sliced)
2 green chillies (slit)
1 large tomato (sliced)
few coriander leaves (chopped)
2 tablespoons vinegar
1/2 cup water
2 tablespoons oil
Wash beef slices and marinate with all the spice powders, garlic, ginger, vinegar, salt, for a couple of hours or preferably overnight.
Heat oil in a pan and saute onion along with green chillies. When onion is translucent, add tomato and fry till soft and pulpy. Then add marinated beef with water. Cover pan and cook on medium heat till all the moisture has evaporated. Check for seasoning. Garnish with chopped coriander leaves. Keep aside to cool.
1/2 kg cooked meat (above)
1 egg (beaten)
1 cup semolina (rava) or fine breadcrumbs
oil for deep frying
Grind the meat mixture in a food processor.
Combine the beaten egg with the meat mixture and form into cylindrical-shaped rolls. Coat with semolina.
Heat oil for deep frying.
With the help of the slotted spoon, lower croquettes in batches of four into the hot oil. Turn and cook till golden brown. (They brown very fast and in less than 5 minutes, you can fry 14 croquettes.) Drain on absorbent paper towels. Serve hot.
- No bread was added to the meat mixture.