Satékroket with a Twist

Ingredients

In this adaptation of Satékroket to Eastern European cuisine, we incorporate traditional Eastern European spices and flavors to enhance the dish's taste profile. Additionally, we use ingredients commonly found in Eastern European cuisine, such as paprika, caraway seeds, and sour cream, to add depth and richness to the croquette filling. We alse have the original recipe for Satékroket, so you can check it out.

• 500g (1.1 lb) cooked meat (such as beef or chicken), shredded 500g (1.1 lb) cooked meat (such as beef or chicken), shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef or chicken broth 250ml (1 cup) beef or chicken broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the shredded meat to the pan and cook for a few minutes until heated through.
3. 3.
   Sprinkle the flour over the meat mixture and stir well to combine.
4. 4.
   Gradually pour in the beef or chicken broth, stirring constantly to avoid lumps.
5. 5.
   Add the paprika, caraway seeds, salt, and pepper to the mixture. Stir well and let it simmer for 10-15 minutes until the sauce thickens.
6. 6.
   Remove the pan from heat and let the mixture cool completely.
7. 7.
   Once cooled, shape the mixture into small croquettes.
8. 8.
   Dip each croquette into the beaten eggs, then coat them with breadcrumbs, pressing gently to adhere.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
10. 10.
    Fry the croquettes in batches until golden brown and crispy, approximately 3-4 minutes per batch.
11. 11.
    Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
12. 12.
    Serve the Satékroket hot with a side of sour cream for dipping.

Treat your ingredients with care...

• Meat — You can use leftover cooked beef or chicken for this recipe. Make sure to shred it into small pieces for a better texture in the croquettes.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of smoked paprika to the croquette filling.
• If you prefer a spicier version, you can add a dash of hot paprika or chili powder to the mixture.
• To make the croquettes even crispier, you can double coat them by dipping them in the beaten eggs and breadcrumbs twice.
• Serve the Satékroket with a side of tangy pickles or sauerkraut for a traditional Eastern European touch.
• If you don't have caraway seeds, you can substitute them with fennel seeds for a similar flavor profile.

Serving advice

Serve the Satékroket as an appetizer or snack. Arrange the crispy croquettes on a platter and garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

To enhance the presentation, you can serve the Satékroket on individual small plates or in a decorative basket lined with parchment paper. Accompany the croquettes with a small bowl of sour cream for dipping.