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BEEF RENDANG CROQUETTES

These croquettes are fun to make and pack loads of flavour.

  • 15 min Preparation Time
  • 45 min Cooking Time
  • 18 Serv. Recipe Serves

Ingredients & Method

  • Croquettes Ingredients
  • 1 kg beef mince
  • 1 kg coconut milk
  • 1 cube knorr beef cube
  • 2 Turmeric leaves
  • 3 sticks lemongrass
  • 10 PIECES kaffir lime leaves
  • 6 tablespoons chilli powder
  • 1/2 teaspoon garam marsala
  • 1 Bay leaf
  • -----------------------------------------
  • Rempah Ingredients
  • 10 cloves garlic peeled, 35g
  • 10 shallots peeled, 190g
  • 1 inch long piece of blue ginger peeled
  • 1 inch long piece of ginger peeled
  • Salt to taste
  • 3 tablespoons fish sauce, 60g
  • -----------------------------------------
  • Mashed potato mix
  • 2 tablespoons milk
  • 1 teaspoon Salt
  • 2 egg yolks, beaten
  • 6 tablespoons all-purpose flour
  • 4 cups mashed potatoes
  • Blend the rempah ingredients in a food processor until it has a fine paste consistency
  • Place all the ingredients except the beef mince in a wok and bring to a boil
  • Simmer until it is of a thicker consistency
  • Fry beef mince in a hot pan with 3 tablespoons of vegetable oil, let cool
  • Add rendang gravy to the beef mince and mix well, refrigerate
  • Roll beef mince into 5cm balls
  • Mix all the above and chill in fridge
  • Form the croquettes with the rendang filling
  • Set up 3 pans, 1 with flour, 1 with 1 beaten egg,
  • Dip the croquette in flour, in egg wash, then panko breadcrumbs
  • Let rest in fridge and chill
  • Pan fry in a pan with vegetable oil until golden brown
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