Prime
Egg croquettes
Egg croquettes are a high protein snack, excellent for growing children (and adults as well!) Croquettes are made of minced or chopped food mixed with a binding agent such as egg or a thick sauce. The mixture is then formed into small balls or sausage-shaped rolls, dipped into beaten egg, coated with breadcrumbs and then deep or shallow-fried. If your preference is to shallow-fry in order to cut down on the fat content, make sure the croquettes are firm, so that they keep their shape. This can be done by reducing the liquid used when cooking, or by adding fresh breadcrumbs to the mixture until the desired firmness is achieved.
Ingredients
1 cup sliced mushrooms 1 medium-size onion
4 eggs 2 tbsp butter/margarine
4 tbsp flour 150ml (10 tbsp) milk
1 small chicken stock cube Salt & pepper to taste
1 tbsp finely chopped coriander Oil for deep frying
For the coating
2 eggs
1 cup dried, white breadcrumbs
A little extra flour for rolling
Method
1. Hard boil the four eggs. Meanwhile, make the breadcrumbs by toasting white slices of bread in a toaster or on a rack placed over a charcoal stove on very low heat. Crush well using a rolling pin.
2. Finely chop the onion and crumble the stock cube. Peel the boiled eggs, chop into small pieces cover and put aside.
3. Heat the butter/margarine and fry the onion and mushrooms lightly until soft. Stir in the flour and cook stirring for about 1 minute. Stir in the milk gradually and simmer on low heat, stirring all the time, for at least three minutes, or until the sauce thickens.
4. Dissolve the stock cube in a little hot water and stir into the sauce, with the coriander, chopped eggs, salt and pepper to taste. Stir over gentle heat for about one minute.
5. Turn the mixture on to a plate level the surface, cover with another plate and leave to cool completely. When cold, divide into eight or more equal portions.
6. With lightly floured hands, form into balls or sausage- shaped rolls. Lightly beat the eggs for coating with a pinch of salt and put into a small bowl. Put the breadcrumbs on a flat plate. Dip the croquettes first into the egg and then cover well with the breadcrumbs.
7. Heat enough oil for deep-frying and deep fry until crisp and golden-brown. Drain on kitchen paper or on several serviettes. Re-heat in a fairly hot oven before serving.
