Less is more – an old saying goes. In this traditional recipe this goes without saying. A few good quality ingredients, simple preparation, and a meat meal is ready. With a mashed potato as a side dish, it makes for a complete meal. You can add a zest of spicy with chopped spring onions and roughly cut dry pepper.
150 g (5 oz) onion
50 ml (1.70 fl oz) oil
750 g (26 oz) minced veal
100 g (3.50 oz) bread crumbs
400 ml (13.60 fl oz) vegetable cream for whipping
1 spoon salt
½ teaspoon pepper
oil for frying
200 ml (6.80 fl oz) sour cream
30 g (1 oz) butter
Stew the finely chopped onion on heated oil until it becomes glassy. Cool it and add to the minced meat together with the 70 g (2.5 oz) of bread crumbs and 200 ml (6.80 fl oz) of vegetable cream for whipping. Add salt and pepper, and mix it all well to get a smooth mixture.
Separate small balls (weighing about 75 g/2.6 oz) which you then roll out on a board into croquettes. After that dip them shortly in bread crumbs. Fry briefly in deep oil on both sides so that the croquettes are still raw in the middle.
Arrange the fried croquettes in a buttered pan and pour with the mixture of the vegetable and sour cream. Distribute butter leaves on the top and bake in the oven for 25 minutes at 180 °C (356°F).
Serve the croquettes warm, with the mashed potatoes as a side dish, sprinkled with chopped spring onion or chives, with added roughly chopped or cut dried pepper.