Kroket making with chef "Julia"

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and chicken broth is often less expensive.

Melt the butter in a saucepan.

Add finely chopped onions and stir until nice and soft.

Add the flour and stir well.

Add the bullion a little at a time, whisking to remove lumps.

Add the rest of the bullion and stir well.

Add chopped meat (chicken, beef, ham, shrimp) and stir again.

Add parsley, salt, pepper, and any other spices or seasonings and stir well.

Spread the mixture onto a cookie sheet.

Chill in the fridge for 2 to 3 hours until firm.

Fill the croquet press with the chilled mixture.

Press down on the lever to form the croquettes.

Cut the croquettes into desired sizes.

Roll the croquettes in seasoned flour.

Dip them in beaten egg.

Roll them in breadcrumbs.

Deep fry at 350°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens