Oma’s Beef Croquettes
leftover cold roast beef, finely chopped mince or whizzed in a food processor
½ onion, finely diced
thyme leaves, chopped
¼ cup parsley, chopped
freshly ground black pepper
- Crumb Coating
2 eggs lightly beaten
Vegetable oil, for deep-frying
- Melt the butter in a small, heavy-based saucepan. Stir in the flour to make a paste (roux), and cook, stirring all the time, for about 3 minutes. Gradually mix in the hot milk to make a béchamel sauce. Bring to the boil, then lower the heat and simmer for 5 minutes to get rid of the floury taste. Add a pinch of salt to season then tip the béchamel into a large mixing bowl and leave to cool.
- Place the remaining ingredients into a food processor and whiz until smooth. Tip into the mixing bowl with the cooled béchamel sauce and stir in well to form a thick paste. Taste and adjust seasoning to your liking. Cover with plastic wrap and refrigerate for a few hours until chilled.
- Form the croquette mixture into chunky little logs – you should get about 24 in total. Whisk the egg and milk together and set up a little production line of 3 dishes containing the flour, the egg mixture and the breadcrumbs. Roll the croquettes in the flour first, then dip them into the egg mixture and then the breadcrumbs so they are evenly coated. For an extra-crunchy coating dip the croquettes into the egg and breadcrumbs for a second time then refrigerate for 30 minutes.
- Heat the oil in a deep-fryer or a heavy-based frying pan to 180ºC. Preheat the oven to 100ºC. Fry the croquettes in batches until golden brown all over, about 5 minutes. Drain briefly on a wire rack and transfer to the oven to keep warm while you fry the remaining croquettes. Serve with mayonnaise and mustard for dipping.