Ingredients:
Croquet
5 tablespoons unsalted butter
1 cup and a half (tea) wheat flour
2 tablets of MAGGI® Meat Broth
700 ml of hot water
2 chopped onions
5 tablespoons chopped parsley
400 g cooked dried meat
half a teaspoon of nutmeg
to fry
5 tablespoons wheat flour
2 beaten eggs
5 tablespoons breadcrumbs
Frying oil
Preparation mode:
Croquet
In a large skillet or wide pot, melt the butter over medium heat. Gradually add the flour, stirring constantly with a silicone whisk or spatula, until a thick dough forms. Dissolve the meat broth in the hot water and add the mixture little by little to the flour paste, stirring a lot so that the dough absorbs the liquid.
Continue cooking over low heat and add the onions, parsley, shredded meat and nutmeg. Allow the mixture to thicken until it becomes thick. Transfer it to a container, spread it out, cover with plastic wrap and refrigerate until the sauce solidifies.
to fry
After several hours in the fridge, portion the croquette balls with a spoon, roll them into balls of the same size, dip each one in wheat flour, egg and breadcrumbs and deep-fry in hot oil until golden brown. Pat them dry on paper towels and serve with dark mustard or sauce of your choice.
