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  1. Inspiring food service recipes for New Zealand

Beef Croquettes

Beef Croquettes – Recipe

Bar snacks are always a big hit with the punters. As the line starts to blur between the kitchen and the bar, it's now possible to make a light meal out of small snacks.
Our modern take on the classic beef croquette is a great option to add diversity to your snack menu. It's easy to prepare, simple to eat and share, and pairs perfectly with a variety of beverages.

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Ingredients per serve

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What you need

Bar snacks are always a big hit with the punters. As the line starts to blur between the kitchen and the bar, it's now possible to make a light meal out of small snacks.
Our modern take on the classic beef croquette is a great option to add diversity to your snack menu. It's easy to prepare, simple to eat and share, and pairs perfectly with a variety of beverages.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Mince

    • Add oil to a heated medium saucepan and cook beef mince on high heat for 5 minutes, stirring to break up the mince.
    • Add onions, carrots, garlic puree, and ginger puree.
    • Cook for 25 minutes, or until liquid has reduced. Set aside.

  3. Potato

    • In another saucepan, whisk KNORR Potato Flakes in warm water at 70°C.
    • Add butter and stir to combine.

  4. To Assemble

    • Flatten 60g of potato mash on your palm to make a 9cm circle. Place 2½ teaspoons of beef mince filling in the centre.
    • Wrap the potato around the filling. Form into an egg shape and set aside.
    • Repeat with the remaining potato mash and beef mince filling.
    • Place the croquettes in the fridge for 20 minutes to firm up.
    • Place flour, eggs, and KNORR Potato Flakes in three separate bowls.
    • Roll the chilled croquettes in flour, then dip in egg, and coat with flakes.

  5. To Serve

    • Heat a deep saucepan with 10cm of vegetable oil to 160°C. Deep fry the croquettes, in batches, for 4–5 minutes until golden. Drain.
    • Garnish with fresh parsley before serving.
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