#79 Senior Salon

Portuguese Beef Croquettes and Skordalia

Portuguese Beef Croquettes and Skordalia

Portuguese Beef Croquettes and Skordalia

 

Yield: 20

Portuguese Beef Croquettes and Skordalia

Portuguese Beef Croquettes and Skordalia

croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of
a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, or mashed potatoes.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Portuguese Beef Croquettes

  • 1½ cups of ground beef
  • 4 tablespoons + 1 tablespoon butter
  • 2 garlic cloves, chopped
  • 2 ounces of chopped chourico
  • 1 bay leaf
  • 1 tablespoon of chopped parsley
  • 4/5 cup of milk
  • 1 onion, chopped
  • 3 ounces of flour
  • Lime juice (to taste)
  • Salt and pepper (to taste)
  • 2 eggs, beaten
  • Breadcrumbs, for sprinkling on top
  • Oil, to fry
  • 1 lime, cut into quarters

Greek Garlic Sauce/dip (Skordalia)

  • 6 potatoes
  • 6 garlic cloves, minced
  • 1 cup olive oil
  • ¼ cup lemon juice
  • 1 tsp salt
  • ¼ tsp black pepper 

Instructions

Portuguese Beef Croquettes:

In a large frying pan start cooking 4 tablespoons of the butter, the garlic, bay leaf, and chourico and stir and heat through.

Add the ground beef and season with salt and pepper.

Continue frying while crushing the beef with a fork so it remains loose and does not clump.

When the meat is fried, add the chopped parsley, and stir.

Remove the bay leaf and turn off the heat.

In a separate pot, add the remaining butter and onion and let it cook on medium heat without letting it brown.

Add the flour to the pot and stir well, gradually adding the milk while stirring.

Season with a pinch of salt, pepper, and lemon juice to taste.

Add the meat to this mixture and mix well.

Stir until it is well mixed and then turn off the heat.

Remove from the pot, place in a bowl, and let cool.

When the mixture has cooled, mold croquettes out of it and place it on a plate previously coated with flour.

Coat the croquettes with the beaten eggs and then coat them in the breadcrumbs.

Now fry the croquettes one by one in a deep-frying pan over high heat in the oil.

Once golden, remove them with a slotted spoon and place them on a plate with paper towels.

Let them cool for a minute and once you are done, cut a lime into quarters to serve on a platter.


Greek Garlic Sauce/dip (Skordalia)

Boil potatoes in salted water until soft. Drain.

Add to a food processor together with ½ the olive oil, garlic, salt, pepper, and lemon juice. Process till smooth gradually streaming in the remainder of olive oil until the desired texture is reached.


You can go for a chunky dip or smooth sauce (which I did).

Notes

Prepared, tried and tested by Melanie Kramar

Recipe Credit: Portuguese Recipes

Nutrition Information

Yield

5

Serving Size

1

Amount Per Serving Calories 1036Total Fat 67gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 49gCholesterol 144mgSodium 771mgCarbohydrates 79gFiber 7gSugar 5gProtein 32g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

Portuguese pork sausage, called chourico, is a tasty alternative to Spanish chorizo.

Is there a difference between chorizo and chourico?

Mexican sausage is chorizo, whereas Portuguese sausage is chourico, but they are both pronounced chor-EE-soh. The Portuguese sausage is in a casing and is cooked in the same way that you would cook German or Polish sausage. After it is boiled, grilled or broiled, it is sliced up into rounds and added to a dish

What is a croquette 

croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, or mashed potatoes.

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