Rendang croquettes with sweet and sour cucumber

Sprinkle the meat with salt and pepper. Heat the oil and fry the meat in brown for 3 minutes. Add the Bumbu spice and coconut milk and bring to the boil. Stir well and leave with a lid on the pan on a low setting for 1 hour simmer. Remove the lid from the pan and let it simmer for another 20-25 minutes until the meat falls apart. Bring the vinegar to the boil with the sugar, turmeric and 100 ml of water and pour over the cucumber. Spoon and let cool. Melt the butter in a saucepan and add 30 grams of flour. Stir for a few minutes until the flour is released from the bottom. Add the warm rendang meat and stir well until a bonded mass. Spoon into a flat dish and allow to cool. Put in the refrigerator and let it get cold.

Divide the rendang meat into 8 portions. Sprinkle your hands with flour and form croquettes of the meat.

Beat the eggs in a deep plate. Divide the rest of the flour and breadcrumbs over 2 deep plates. Bring the croquettes successively through the flour, egg and breadcrumbs and place them covered in the refrigerator.

Fry the croquettes for about 3 minutes at 180ºC in the frying oil. Drain and serve on bread with the sweet and sour cucumber.