In Greek: κροκέτες από κρέας, pronounced kroh-KEH-tes ah-PO KRAY-ahs
Use meat leftovers from roasts or boiled dishes to make these croquettes. This is a typical Greek solution to leftovers: a cream sauce to bind the ingredients, and toasted breadcrumbs to coat before frying.
- 1 1/2 cups of finely chopped cooked meat (roasted, broiled, grilled, boiled)
- 3/4 cup of béchamel sauce
- 1/2 cup of grated kefalotyri cheese (or pecorino, regato, other sharp white cheese)
- 2 eggs, separated
- 1 tablespoon of minced onion
- 1 tablespoon of minced fresh parsley
- toasted bread crumbs, crushed
- olive oil for frying
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
Make the recipe for a small quantity of béchamel sauce, or use commercially prepared sauce.
In a bowl, combine the minced meat, lightly beaten egg yolks, cheese, béchamel, onion, parsley, salt, and pepper. Mix ingredients well and allow to rest for 10 minutes. Shape the mixture into meatball, pattie, or sausage shapes.
Beat the egg whites with 1-2 tablespoons of water, and place the breadcrumbs in a shallow bowl or plate. Cover the bottom of a frying pan with oil and heat at medium-high.
Dip the croquettes into the breadcrumbs, then the egg whites, then the breadcrumbs again. Fry until browned on both sides, and drain on absorbent paper towels. Serve hot.
Yield: serves 4