Satékroket with Peanut Sauce

Ingredients

• 500g (1.1 lb) beef, cooked and shredded 500g (1.1 lb) beef, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely grated 1 carrot, finely grated
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 3 eggs, beaten 3 eggs, beaten
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying
• For the peanut sauce: For the peanut sauce:
• 150g (1 cup) roasted peanuts, unsalted 150g (1 cup) roasted peanuts, unsalted
• 2 cloves of garlic 2 cloves of garlic
• 1 small piece of ginger, grated 1 small piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 200ml (3/4 cup) water 200ml (3/4 cup) water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 4g)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded beef, onion, garlic, carrot, celery, nutmeg, coriander, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into cylinders, approximately 7-8cm (3 inches) long and 3cm (1 inch) in diameter.
3. 3.
   Dip each cylinder into the beaten eggs, ensuring it is fully coated.
4. 4.
   Roll the coated cylinders in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Carefully place the breaded cylinders into the hot oil and fry until golden brown, about 4-5 minutes. Fry in batches to avoid overcrowding the pan.
7. 7.
   Remove the satékroket from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
9. 9.
   For the peanut sauce:
10. 10.
    In a blender or food processor, combine the roasted peanuts, garlic, ginger, soy sauce, brown sugar, and water. Blend until smooth and creamy.
11. 11.
    Transfer the mixture to a small saucepan and heat over medium-low heat, stirring occasionally, until warmed through.

Treat your ingredients with care...

• Beef — Use cooked and shredded beef for a tender and flavorful filling.
• Ground nutmeg, coriander, and cumin — These spices add depth and warmth to the filling. Adjust the amounts according to your taste preferences.
• Roasted peanuts — Opt for unsalted roasted peanuts to control the saltiness of the peanut sauce.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is hot enough before frying the satékroket.
• If you prefer a spicier peanut sauce, add a small amount of chili paste or chili flakes.
• Serve the satékroket with a side of pickles or a fresh salad to balance the richness of the dish.
• If you don't have access to roasted peanuts, you can use natural peanut butter as a substitute for the peanut sauce.
• Leftover satékroket can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the satékroket hot as a snack or appetizer. They can also be enjoyed as a main course alongside steamed rice and a side of vegetables.

Presentation advice

Arrange the satékroket on a platter, garnished with fresh herbs such as cilantro or parsley. Drizzle the peanut sauce over the croquettes or serve it on the side in a small dipping bowl.