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:

  1. Blend the rempah ingredients in a food processor until it has a fine paste consistency

  2. Place all the ingredients except the beef mince in a wok and bring to a boil

  3. Simmer until it is of a thicker consistency

  4. Fry beef mince in a hot pan with 3 tablespoons of vegetable oil, let cool

  5. Add rendang gravy to the beef mince and mix well, refrigerate

  6. Roll beef mince into 5cm balls

  7. Mix all the above and chill in fridge

  8. Form the croquettes with the rendang filling

  9. Set up 3 pans, 1 with flour, 1 with 1 beaten egg,

  10. Dip the croquette in flour, in egg wash, then panko breadcrumbs

  11. Let rest in fridge and chill

  12. 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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