BEEF RENDANG CROQUETTES
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These croquettes are fun to make and pack loads of flavour.
Ingredients:
Croquettes Ingredients
- 1 kg beef mince
- 1 kg coconut milk
- 1 cube Knorr Beef Stock Cube
- 2 tsp turmeric leaves
- 3 sticks lemongrass
- 10 PIECES kaffir lime leaves
- 6 tablespoons chilli powder
- 1/2 teaspoons garam masala
- 1 bay leaf
Rempah Ingredients
- 10 cloves garlic peeled, 35 g
- 10 shallots peeled, 190 g
- 1 inch long piece of blue ginger peeled
- 1 inch long piece of ginger peeled
- salt to taste
- 3 tablespoon fish sauce, 60 g
Mashed potato mix
- 2 tablespoon milk
- 1 teaspoon salt
- 2 egg yolks, beaten
- 6 tablespoons all-purpose flour
- 4 cup mashed potatoes
Instructions:
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Blend the rempah ingredients in a food processor until it has a fine paste consistency
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Place all the ingredients except the beef mince in a wok and bring to a boil
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Simmer until it is of a thicker consistency
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Fry beef mince in a hot pan with 3 tablespoons of vegetable oil, let cool
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Add rendang gravy to the beef mince and mix well, refrigerate
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Roll beef mince into 5cm balls
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Mix all the above and chill in fridge
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Form the croquettes with the rendang filling
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Set up 3 pans, 1 with flour, 1 with 1 beaten egg,
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Dip the croquette in flour, in egg wash, then panko breadcrumbs
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Let rest in fridge and chill
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Pan fry in a pan with vegetable oil until golden brown
Nutritional values:
| Energy (kcal) |
431.01 kcal |
| Protein (g) |
25.52 g |
| Sugar (g) |
15.2 g |
| Fat (g) |
21.38 g |
| Fibre (g) |
5.01 g |
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