Beef Croquettes Recipes

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JAMAICAN BEEF PATTIES



Jamaican Beef Patties image

These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.

Provided by JEFFOLEE

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h20m

Yield 10

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ teaspoons curry powder
1 dash salt
¼ cup margarine
¼ cup shortening
⅓ cup water
2 tablespoons margarine
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
½ cup beef broth
½ cup dry bread crumbs
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  • Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  • Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  • Bake in preheated oven for 30 minutes, or until golden brown.

Nutrition Facts : Calories 371 calories, Carbohydrate 24.3 g, Cholesterol 57.2 mg, Fat 24.9 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 466.9 mg, Sugar 0.9 g

YUMMYLICIOUS JAPANESE BEEF CROQUETTES



Yummylicious Japanese Beef Croquettes image

Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.

Provided by RUBYRONG

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 30m

Yield 10

Number Of Ingredients 10

3 medium russet potatoes, peeled, and chopped
1 tablespoon butter
1 tablespoon vegetable oil
3 onions, chopped
¾ pound ground beef
4 teaspoons light soy sauce
all-purpose flour for coating
2 eggs, beaten
panko bread crumbs
½ cup oil for frying

Steps:

  • Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
  • Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
  • Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 20.4 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 5.1 g, Sodium 195.8 mg, Sugar 1.9 g

DUTCH MEAT CROQUETTES



Dutch Meat Croquettes image

This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

Provided by PanNan

Categories     Dutch

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 onion, chopped fine
2 tablespoons melted butter (can substitute meat broth)
3 slices bread, soaked in milk or 1 cup left over mashed potatoes
salt
pepper
nutmeg
maggi seasoning or Kitchen Bouquet, to taste
2 tablespoons chopped fresh parsley
1/2 lb of left over finely chopped meat (veal, chicken, beef, pork, etc.) or 1/2 lb ground beef (veal, chicken, beef, pork, etc.)
1 egg white, lightly beaten with a small amount of water
1 -2 cup corn flake crumbs or 1 -2 cup breadcrumbs, for coating
vegetable oil (for frying, about 1/2 inch in the pan or enough for deep fry)

Steps:

  • Saute onion in butter (or broth) until tender.
  • Add crumbs (or bread or mashed potatoes) to onion.
  • Add seasonings, aroma and parsley to mixture.
  • Add meat.
  • Add broth or water if too dry.
  • The mixture should be firm and stick together to form and hold shape.
  • Form into 8 cylinder, balls, or pattie shaped croquettes.
  • Coat with bread crumbs, then dip in the egg white, then in the bread crumbs again.
  • Cook quickly in preheated hot oil until the outside is brown and the croquette is heated/cooked throughout.
  • Serve hot with french fries and salad.

BEEF PATTIES



Beef Patties image

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 18 patties

Number Of Ingredients 19

1 pound ground beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any color), seeded and minced
1 teaspoon dried thyme or 2 sprigs fresh
1/4 cup vegetable oil
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 1/2 cups water
1/2 cup breadcrumbs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons curry powder
1/2 cup butter (1 stick)
3/4 cup ice-cold water
1 egg, beaten with 1 teaspoon water

Steps:

  • To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
  • With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
  • For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
  • Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
  • Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
  • Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

POTATO BEEF CROQUETTES



Potato Beef Croquettes image

My daughter brought this recipe home from her high school economics class more than 30 years ago. It's one of the few dishes everyone in my family will eat. --Violet Gertsch, Darlington, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 8

2 eggs
1 pound ground beef, cooked and drained
2 cups cold mashed potatoes (prepared with milk and butter)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines (about 30 crackers)
Oil for deep-fat frying

Steps:

  • In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

Nutrition Facts :

BEEF CROQUETTES



Beef Croquettes image

Make and share this Beef Croquettes recipe from Food.com.

Provided by Food From Portugal

Categories     Lunch/Snacks

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

14 ounces cow meat
3 chorizo sausage, slices
pepper (to taste)
nutmeg (to taste)
oregano (to taste)
olive oil
1 medium onion
4 garlic cloves
1 egg yolk
1 egg
breadcrumbs
1 tablespoon all-purpose flour
parsley (to taste)
salt (to taste)
vegetable oil (for frying)

Steps:

  • Cut the meat into pieces. Place the meat, chorizo slices and the oregano in a food processor and pulse until slightly chopped. Season with salt, pepper and nutmeg and mix the spices into the meat with your hands.
  • Place the olive oil, the chopped onion and the chopped garlics in a saucepan and saute over low heat until the onion starts to turn golden brown. Add the meat, stir and simmer about 15 to 20 minutes, stirring occasionally. Remove briefly the saucepan from heat and mix well the egg yolk into the meat. Then, sprinkle with flour, stir and place the pan back on the stove about 3 to 4 minutes. Turn off the heat and sprinkle with chopped parsley.
  • Place the meat in a dish and let cool to room temperature. Mold with your hands small portions of the meat in the shape of croquette.
  • In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
  • Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. Once the croquettes are fried, place them on a plate with absorbent papper.
  • Serve the meat croquettes with rice or just with salad.

Nutrition Facts : Calories 64.3, Fat 4.9, SaturatedFat 1.8, Cholesterol 31.9, Sodium 144.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 3.4

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