Ingredients:
1 unit of Whole Cepêra Mushrooms (70g);
1 ½ spoons (soup) of margarine (25g);
1 grated medium onion (100g);
500g of ground duckling;
sachet of seasoning powder for meat (about 7g);
1 tablespoon (15ml) Cepêra Worcestershire sauce;
½ tbsp (7.5ml) Chipotle Cepera Chili Sauce (7.5ml) half a spoon (tea) of salt (3g);
2 tablespoons of Cepêra Yellow Mustard (about 40g);
1 package of Cepêra Original Tomato Sauce (390g);
½ cup of dry white wine tea (120ml);
½ cup of water tea (120ml);
1 box of milk cream (200g);
about 1 ½ cup (tea) of wheat flour (225g);
Milk and breadcrumbs, enough to coat;
Ketchup Original Cepêra to taste;
Preparation mode:
Coarsely chop the mushrooms. Reserve. In a large pan, melt the margarine and sauté the onion until it becomes transparent. Add the ground beef and over high heat and sauté until slightly golden.
Bring to a simmer and season with powdered meat broth and mix well. Add Worcestershire sauce, pepper sauce, salt and mix.
Add the chopped mushrooms, the yellow mustard, the tomato sauce, the wine, the water and mix well until you form a homogeneous sauce.
Then incorporate the cream of milk, mix everything and add the wheat flour little by little.
Cook until you form a mass that disgraces from the bottom of the pan. Pour the dough onto a platter and let it cool.
With the help of a tablespoon, portion the dough (about 1 ½ tablespoons to assemble 1 croquette). Roll each portion into a croquette.
Roll them in breadcrumbs, dip in milk and roll in breadcrumbs again. Fry them in hot oil.
Serve with ketchup.
- Yield: about 40 croquettes;
- Weight per unit: about 35g (already breaded);
- Preparation time: about 60 minutes;
- Cooking time: 25 minutes;
Tips: Grease your hands with soybean oil to shape the croquettes.
Ingredients:
1 unit of Whole Cepêra Mushrooms (70g);
1 ½ spoons (soup) of margarine (25g);
1 grated medium onion (100g);
500g of ground duckling;
sachet of seasoning powder for meat (about 7g);
1 tablespoon (15ml) Cepêra Worcestershire sauce;
½ tbsp (7.5ml) Chipotle Cepera Chili Sauce (7.5ml) half a spoon (tea) of salt (3g);
2 tablespoons of Cepêra Yellow Mustard (about 40g);
1 package of Cepêra Original Tomato Sauce (390g);
½ cup of dry white wine tea (120ml);
½ cup of water tea (120ml);
1 box of milk cream (200g);
about 1 ½ cup (tea) of wheat flour (225g);
Milk and breadcrumbs, enough to coat;
Ketchup Original Cepêra to taste;
Preparation mode:
Coarsely chop the mushrooms. Reserve. In a large pan, melt the margarine and sauté the onion until it becomes transparent. Add the ground beef and over high heat and sauté until slightly golden.
Bring to a simmer and season with powdered meat broth and mix well. Add Worcestershire sauce, pepper sauce, salt and mix.
Add the chopped mushrooms, the yellow mustard, the tomato sauce, the wine, the water and mix well until you form a homogeneous sauce.
Then incorporate the cream of milk, mix everything and add the wheat flour little by little.
Cook until you form a mass that disgraces from the bottom of the pan. Pour the dough onto a platter and let it cool.
With the help of a tablespoon, portion the dough (about 1 ½ tablespoons to assemble 1 croquette). Roll each portion into a croquette.
Roll them in breadcrumbs, dip in milk and roll in breadcrumbs again. Fry them in hot oil.
Serve with ketchup.
- Yield: about 40 croquettes;
- Weight per unit: about 35g (already breaded);
- Preparation time: about 60 minutes;
- Cooking time: 25 minutes;
Tips: Grease your hands with soybean oil to shape the croquettes.
