Homemade Veal Croquettes

Ingredients

• 500g (1.1 lb) veal, finely minced 500g (1.1 lb) veal, finely minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 60g (1/2 cup) all-purpose flour 60g (1/2 cup) all-purpose flour
• 500ml (2 cups) beef or veal broth 500ml (2 cups) beef or veal broth
• 60g (1/4 cup) butter 60g (1/4 cup) butter
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• Salt and pepper, to taste Salt and pepper, to taste
• 3 eggs, beaten 3 eggs, beaten
• 200g (2 cups) breadcrumbs 200g (2 cups) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, melt the butter over medium heat. Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the minced veal to the pan and cook until browned, breaking it up with a wooden spoon.
3. 3.
   Stir in the flour and cook for a minute to remove the raw flour taste.
4. 4.
   Gradually pour in the broth while stirring continuously to avoid lumps. Add the thyme and bay leaves. Simmer for 20 minutes until the mixture thickens.
5. 5.
   Remove the bay leaves and thyme sprigs. Stir in the milk and season with salt and pepper. Cook for an additional 5 minutes until the mixture is thick and creamy.
6. 6.
   Transfer the mixture to a shallow dish and refrigerate for at least 2 hours or until firm.
7. 7.
   Shape the chilled mixture into croquettes of desired size.
8. 8.
   Dip each croquette into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 4-5 minutes per batch.
10. 10.
    Remove the croquettes from the oil and drain on paper towels.
11. 11.
    Serve the veal croquettes hot with mustard on the side.

Treat your ingredients with care...

• Veal — Make sure to finely mince the veal for a smooth and tender filling.
• Fresh thyme — Strip the leaves from the thyme sprigs before adding them to the filling for maximum flavor.
• Breadcrumbs — Use fresh breadcrumbs for a crispier coating.

Tips & Tricks

• For a twist, add a pinch of nutmeg or a splash of white wine to the veal filling.
• If you prefer a lighter version, you can bake the croquettes in the oven instead of deep-frying them.
• Serve the croquettes with a side of tangy pickles for a refreshing contrast.

Serving advice

Serve the veal croquettes hot as an appetizer or snack. They pair perfectly with a dollop of tangy mustard.

Presentation advice

Arrange the golden croquettes on a platter, garnished with fresh herbs like parsley or chives. Serve them alongside a small bowl of mustard for dipping.