Goulash Croquette

Heat the ragout and soak the gelatine for 5 minutes in cold water. Squeeze out and allow littering in the ragout. Add 2 tsp paprika powder and the tomato puree. Cut the peppers finely and add. Spoon the goulash salpicon into the roasting pan and cool to room temperature in 1 hour. Then put in the refrigerator for 3 hours.

Preheat the oven to 100 ° C. Put the bread on the rack in the middle of the oven and bake for approx. 20 min. The bread must be dry without discolouring. Allow to cool and grind with the rest of the paprika in the food processor until breadcrumbs. You can also crumble the bread in a plastic bag with a rolling pin for coarse breadcrumbs.

Cut the salpicon into 16 equal, rectangular pieces. Roll croquettes. Prepare 3 deep plates; 1 with flour, 1 with egg and 1 with breadcrumbs. Roll the croquettes into the flour and then pass them through the egg and breadcrumbs. Heat the oil in a large pan to 180 ° C. Fry the croquettes in parts (max 3 at a time) in 4 min. Golden brown. Drain on kitchen paper. Delicious with paprika mayonnaise (mix 3 tbsp mayonnaise with 2 tsp paprika powder and finely chopped grilled peppers).