Beef croquettes

Name: Beef croquettes (Croquetas de carne)
Cuisine: Argentine
Ingredients: salt and ground black pepper; vegetable oil, for deep-frying; salt and ground black pepper; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 30 ml/2 tbsp olive oil; 45 ml/3 tbsp milk; 2 slices white bread, crusts removed; 2 slices white bread, crusts removed; dried breadcrumbs, to coat; 15 ml/1 tbsp chopped fresh parsley; 6 pitted green olives, finely chopped; 2 hard-boiled eggs, chopped; 500 g/1¼ lb/4¼ cups lean minced (ground) beef; 2.5 ml/½ tsp mustard; 2.5 ml/½ tsp ground paprika; 2.5 ml/½ tsp ground cumin

Croquetas de carne

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

These croquettes would originally have been made from leftover meat and vegetables from a previous meal and served as a side dish rather than a main course. The soaked bread keeps the croquettes beautifully moist and also makes the meat go further.

Ingredients

2 slices white bread, crusts removed
45 ml/3 tbsp milk

Americas
Argentina
Side dish
Leftovers

Method

Break the bread into small pieces and place in a large bowl. Sprinkle over the milk, stir to coat, and leave to soak.
Meanwhile, heat the olive oil in a frying pan and cook the onion over a low heat for 5 minutes, stirring occasionally until soft. Add the garlic, cumin and paprika and cook for a further 1–2 minutes, stirring frequently. Tip the mixture into the