Beef Croquettes with Mustard
A Dutch dinner sized for one person, ready in 35 minutes.
Per portion
Calories from protein 23%, carbs 28%, fat 49%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
If using beef mince, fry it in a dry pan for 5 minutes, breaking it up, until browned with no pink remaining, then tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Melt the butter in a small pan, stir in the flour and cook for 1 minute to make a roux.
- 3
Gradually whisk in the stock until smooth and thick, then stir in the beef, mustard and nutmeg. Cook for 2–3 minutes until very thick.
- 4
Taste the mixture and adjust the seasoning.
- 5
Spread the mixture onto a plate and chill in the freezer for 15 minutes until firm enough to shape.
- 6
Shape into 4–5 short logs, then dip each in beaten egg, then breadcrumbs.
- 7
Heat the oil in a pan and fry the croquettes for 3–4 minutes, turning, until deep golden and crisp. Serve hot with mustard.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-croquettes-with-mustard/
