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Ingredientes
- 2 1/4 c. Very finely chopped lean beef
- 1 x Carrot, minced finely
- 1 Tbsp. Finely minced parsley
- 8 c. Boiling water
- 1 1/2 c. Margarine
- 2 1/4 c. Flour
- 1/2 tsp Salt
- 1/2 tsp Grnd nutmeg
- 1/4 tsp White pepper Melted butter
- 6 x Egg whites
- 2 c. Fine dry breadcrumbs
Direcciones
- Walrabenstein.
- In a large saucepan, place the meat, carrot, parsley and water. Bring to a boil. Once the mix is boiling reduce the heat and simmer for 1 1/2 hrs.
- Meanwhile, heat the margarine in a Dutch oven. Add in the flour, salt and spices and stir till you have a roux. Heat and stir for 2 more min and then let the roux cold down.
- Once the meat mix is done, reheat the roux and stir in the meat mix gradually. Stir vigorously and bring to a low boil. Once all the meat mix is added, maintain a low boil for 15 min.
- Spread the meat mix on cookie sheets with sides no higher than1/2". Brush with a bit of melted butter to prevent a crust from forming. Cold overnight in the refreigerator.
- The next day, make cylindrical shapes (croquettes) or possibly smallish balls
- (bitter balls) from the stiff mix. Roll the cylinders through the breadcrumbs, then through the egg whites and again through the breadcrumbs, then freeze.
- Place the frzn croquettes in preheated oil and deep-fry about 5 min or possibly till they are golden. ( I have deep-fryed them ahead of time and reheated in the oven. This avoids the smell when you have a house full of guests).
- Yield: approximately 30 croquettes
- Can be servied with Dutch-style coarse mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 8 servings | |
| Calories 632 | |
| Calories from Fat 346 | 55% |
| Total Fat 39.14g | 49% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 6.34g | |
| Cholesterol 31mg | 10% |
| Sodium 1597mg | 67% |
| Potassium 375mg | 11% |
| Total Carbs 48.59g | 13% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.13g | 1% |
| Protein 20.83g | 33% |
