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cooking · Recipe

Croquete de Carne Moída

From a video by Cozinhando com a Ly · 9 min watch
Croquete de Carne Moída
Source video — Cozinhando com a Ly on YouTube
From the creator
Cozinhando com a Ly
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Watch the full video on YouTube ↗
Total time
~1 hour 15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~21 servingsEstimated by Unreel from the complete recipe.
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 21 servings
  • 300 g ground beef
  • 2 tablespoons oil
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • black pepper, to taste
  • onion, chopped
  • 1 cup water
  • 1 beef bouillon cube
  • 1 tablespoon butter
  • 1 cup all-purpose wheat flour
  • 1 tablespoon cornstarch
  • salt, pinch
  • 20 ml water
  • breadcrumbs
  • frying oil

Preparation

  1. Step 1
    In a heavy pan, add 2 tablespoons of oil and 2 crushed garlic cloves. Fry the garlic until golden.
  2. Step 2
    Add 300 g ground beef and cook, stirring, until it is well browned, loose, and has seared the bottom of the pan.
  3. Step 3
    Season with 1 teaspoon salt, 1 teaspoon dried parsley, black pepper to taste, and half a chopped onion. Mix well and cook until the onion softens and the mixture is well seasoned.
  4. Step 4
    Transfer the cooked meat mixture to a bowl. Using the same unwashed pan, add 1 cup (220 ml) water, 1 beef bouillon cube, and 1 tablespoon butter or margarine. Bring to a boil, stirring to dissolve the cube.
  5. Step 5
    Reduce heat to low, add 1 cup (125 g) all-purpose wheat flour, and stir vigorously until fully incorporated and smooth. Continue cooking and stirring for 15 minutes until the dough no longer tastes of raw flour and pulls away cleanly from the sides of the pan.
  6. Step 6
    Turn off the heat. Let both the meat filling and the dough cool slightly until comfortable to handle. On a work surface, combine the cooled meat mixture with the dough, mixing thoroughly until uniform, creamy, and suitable for shaping.
  7. Step 7
    Portion the mixture and shape into croquettes of desired size (about 21 total). Roll each portion into a small ball then pinch the ends to form the classic croquette shape.
  8. Step 8
    Prepare a thin slurry by mixing 1 tablespoon cornstarch, a pinch of salt, and about 20 ml water. Dip each croquette in the slurry then roll in breadcrumbs until evenly coated.
  9. Step 9
    Heat frying oil in a small pan. Fry the breaded croquettes in batches until golden brown. Drain on paper towels.

Notes