Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Homemade croquettes
 
 
30 ServingsPTM55 min

Homemade croquettes


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Slice the shallot and the shiitakes. Melt the butter in a pan and fry the shallot glassy. Add the shiitakes and fry them in 2-3 minutes. Sprinkle the flour over it and bake for another minute. Pour half the vegetable stock with stirring and keep stirring until it binds.
  2. Add the remaining stock while stirring for a dash and stir until it becomes a thick sauce, add some more stock if necessary. Let it simmer for another 5 minutes. Split the eggs.
  3. Stir from the heat the cheese and some freshly ground pepper through the sauce and then stir in the egg yolks. Rinse a low oven dish with cold water and iron the ragout in the bowl. Place the dish covered with plastic wrap in the refrigerator and let it firm in 2-3 hours.
  4. Whisk in a deep plate the proteins with ½ tablespoon of water. Sprinkle the breadcrumbs in another deep plate. Cut the ragout in the dish into 30 equal pieces.
  5. Form each piece of ragout with wet hands into a nice ball. Roll straight through the egg white and then through the breadcrumbs and repeat this again. Make sure that all the bitterballs are well covered with breadcrumbs. Place the bitter balls on a flat dish and leave them covered in the refrigerator for another 1 hour.
  6. Heat the oil in the fryer to 175 ° C. Put 6 bitterballen at a time in the basket and fry in 2-3 minutes golden brown. Let them drain on a piece of kitchen paper. Serve the bitterballen. Nice with mustard.


Nutrition

95Calories
Fat12% DV8g
Protein4% DV2g
Carbs1% DV4g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading