Narciso Beef Croquettes

Ingredients

1 kg ground minced beef

4 rashers bacon – minced
Small piece of Goa sausage (optional)
2 finely chopped onions
5 cloves minced garlic
2-inch piece ginger - grated
6 medium hot finely chopped green chilies – to taste
1 large boiled potato
½ tsp pepper
½ tsp turmeric
1 tsp cumin

1 tbsp vindaloo or recheado paste (optional).
1 tbsp Lea & Perrin
2 tbsp tomato sauce
½ bunch finely chopped fresh coriander
2 slices of bread- cubed, soaked in a little milk and squeezed dry
1 egg beaten (for binding)

Cooking Steps

Step 1
Sauté the beef mince along with the chopped bacon, Goa sausage (if you have it), onions, chilies, ginger and garlic paste, ground spices and vindaloo/recheado paste.

When the beef is almost cooked, add the chopped coriander and mix well

Cook until the mixture is completely dry. There should be no water left, otherwise you won’t be able to form the croquettes. Set aside to cool.

Step 2
Using a meat grinder or food processor, grind the mince mixture together with the boiled potato to a fine/medium consistency.

Tear the bread slices into small pieces, soak in a little milk for a few minutes to soften and squeeze dry.

Add the squeezed bread and beaten egg to the ground mixture.Transfer the mixture to a bowl, cover with cling film and refrigerate for around ½ hour to firm up.

Step 3
Spread fine breadcrumbs on a chopping board. Using the palm of your hand and a narrow flat spatula, shape and roll the mixture into finger sized croquettes.

This mixture will make 60 croquettes depending on the size that you roll them.

Step 4
In a deep pan fryer, heat the oil to 350F (180C) and gently drop the croquettes into the hot oil one at a time.

Remove from the oil when brown and drain on kitchen paper.

To freeze the croquettes lay on a flat baking tray and put into the freezer. When frozen the croquettes can be packed in sandwich bags or boxes and stored in the freezer.