Croquettes with meat filling
Croquette is a dish prepared from a pancake filled with a stuffing, then coated in egg and breadcrumbs and fried on oil.
The stuffing for croquettes is most often made with meat. You can use various types of meat, from beef to poultry. Often, mushrooms or cabbage are also added to the meat. Fillings without any meat and containing only cabbage or mushrooms are also common for croquettes.
You can eat croquettes by themselves served e.g. with ketchup, but very often they are served with beets borscht – you can find the recipe for beetroot borscht HERE.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for croquettes.
Pancake batter:
- 200 ml milk
- 200 ml cold water
- 1 egg
- 180 g all-purpose flour
- a pinch of salt
- a pinch of crystal sugar
- sunflower oil for frying
Meat filling:
- 2 big chicken breasts
- 2 big white onions
- 1 tablespoon of butter
- 150 g grated Gouda cheese
- 1 teaspoon of salt
- 1/6 teaspoon of black pepper
- sunflower oil for frying
Coating:
- 2 eggs
- 1/2 cup of breadcrumbs
How to make croquettes filled with meat.
Pancake batter: put egg, salt, a pinch of sugar, milk and water in a bowl. Whisk for a while with a whisk, then add the flour and continue whisking until there are no lumps in the batter. Set the pancake batter aside for 10 minutes.
Grease a frying pan gently with oil and heat it up. When hot, pour in a small amount of the pancake batter – the pancakes should be as thin as possible. Fry over a medium heat on both sides for a few seconds.
Meat filling: mince the chicken breast in a meat grinder or chop it. Put butter in a pan and add finely chopped onion. Fry over a medium heat for three minutes. After that, add the minced meat, salt and pepper. Continue frying for 10 more minutes, stirring occasionally. When the meat is fried, remove the pan from the heat and let it cool down. At the end, add Gouda cheese to the cold meat and mix it.
Folding the croquettes: place the pancakes on a work top or kitchen counter. Put some meat filling in the center of each pancake and fold the sides of each pancake to the middle so that they gently overlap the filling. Start rolling up from one side so that a small roll is formed.
Pour the breadcrumbs on one plate and eggs on the other. Beat the eggs with a fork. Cover the croquettes first in the egg bath, then in breadcrumbs.
Heat up oil in a frying pan, and once hot, put on the croquettes. Fry on a medium heat on both sides until golden brown on both sides.
Good to know when making croquettes with meat filling.
I used sunflower oil for frying the croquettes. You shouldn’t use too much oil though – the croquettes should only be covered halfway by the oil.
You can replace the chicken meat with, rabbit, turkey, pork or beef.
Do you like dishes made with chicken? If so, try our recipe for Roasted chicken.
