Veal Croquettes

Name: Veal Croquettes (Borjúfasírt)
Cuisine: Hungarian
Ingredients: 2 slices white bread; 100 ml/3½ fl oz/scant ½ cup milk; 500 g/1¼ lb veal, minced (ground); 75 ml/5 tbsp finely chopped fresh parsley; 1 large egg; 200 g/7 oz/3½ cups brioche breadcrumbs; salt and ground black pepper; salt and ground black pepper; 30 ml/2 tbsp of vegetable oil; 1 small onion, finely chopped; 115 g/4 oz/1 cup walnuts, chopped; 115 g/4 oz/scant 1 cup raisins; 1.5 ml/¼ tsp ground cumin; 1.5 ml/¼ tsp ground cinnamon

Borjúfasírt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

These mouthwatering croquettes provide a tasty light lunch or a more substantial evening meal. The walnuts and raisins give a layered texture to the stuffing of the veal discs, which are then quickly fried before developing a crusty shell during a short spell in the oven.

Ingredients

2 slices white bread
100 ml/3½ fl oz/scant ½

Europe
Hungary
Main course
Lunch
Low sugar

Method

Preheat the oven to 180°C/350°F/Gas 4. Soak the bread in the milk for 5 minutes. Gently squeeze out the excess milk, and break the bread into small pieces.
Put the bread into a medium bowl, add the veal mince, parsley and egg, and season with salt and

PER SERVING: Energy 518kcal/2158kJ; Protein 13g; Carbohydrate 39g, of which sugars 5g; Fat 36g, of which saturates 5g; Cholesterol 67mg; Calcium 161mg; Fibre 2.4g; Sodium 490mg