Libyan-style Veal Croquettes

Ingredients

In this Libyan adaptation of the Dutch kalfsvleeskroket, we incorporate traditional Libyan spices and flavors to create a fusion dish that combines the best of both cuisines. The original Dutch recipe is modified by adding cumin, coriander, and paprika to the veal filling, giving it a distinct Libyan twist. Additionally, the croquettes are deep-fried to achieve a crispy exterior, which is a common cooking technique in Libyan cuisine. We alse have the original recipe for Kalfsvleeskroket, so you can check it out.

• 500g (1.1 lb) veal, cooked and shredded 500g (1.1 lb) veal, cooked and shredded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 300ml (1 1/4 cups) milk 300ml (1 1/4 cups) milk
• 2 eggs, beaten 2 eggs, beaten
• Breadcrumbs, for coating Breadcrumbs, for coating
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded veal to the pan and cook for a few minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and pepper over the veal mixture. Stir well to combine the spices evenly.
4. 4.
   In a separate saucepan, melt butter over medium heat. Add the flour and cook for a minute, stirring constantly.
5. 5.
   Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens and forms a smooth sauce.
6. 6.
   Add the veal mixture to the sauce and stir until well combined. Cook for a few more minutes until the filling thickens.
7. 7.
   Transfer the veal filling to a shallow dish and let it cool completely.
8. 8.
   Once cooled, shape the mixture into croquettes of your desired size.
9. 9.
   Dip each croquette into the beaten eggs, then coat them thoroughly with breadcrumbs.
10. 10.
    Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F).
11. 11.
    Fry the croquettes in batches until golden brown and crispy. Remove them from the oil and drain on paper towels.
12. 12.
    Serve the Libyan-style Veal Croquettes hot and enjoy!

Treat your ingredients with care...

• Veal — Slow-cook the veal until it is tender and easily shreddable. This will ensure a moist and flavorful filling for the croquettes.
• Cumin, coriander, and paprika — Use freshly ground spices for the best flavor. Toasting the whole spices before grinding them will enhance their aroma.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers as a coating for the croquettes.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cinnamon to the veal filling.
• To make the croquettes even more crispy, double-coat them by dipping them in the beaten eggs and breadcrumbs twice.
• If you don't have veal, you can substitute it with beef or chicken for a different variation of the croquettes.
• Serve the croquettes with a side of spicy harissa sauce or a refreshing yogurt dip.
• Make a larger batch of croquettes and freeze them before frying. This way, you can have a quick and delicious snack ready whenever you crave it.

Serving advice

Serve the Libyan-style Veal Croquettes as an appetizer or snack. They can be enjoyed on their own or with a dipping sauce of your choice. Garnish with fresh herbs like parsley or cilantro for an added touch of freshness.

Presentation advice

Arrange the golden-brown croquettes on a platter and garnish with a sprinkle of paprika or a drizzle of olive oil. Serve them alongside a small bowl of dipping sauce and fresh lemon wedges for a vibrant and appetizing presentation.