Turn Your Leftover Beef Into Delicious Croquettes
It’s a lazy afternoon and dinner time is fast approaching. Much as you would like to cook up a fresh meal from scratch, you open your refrigerator and there’s still a significant portion of the tasty beef strips you had the night before. So you think of ways to prepare something, anything, that would make use of the leftover while enjoying a different “menu.”
So you scan your refrigerator once more to see what else you have. There’s potatoes, eggs, onions and scallions. Then you see you still have half a package of your Panko breadcrumbs.
The lightbulb in your head switches on, and you silently cry: Croquettes!
1 cup, cooked beef strips, chopped
3-4 medium potatoes, boiled, peeled then mashed
1/3 cup sliced scallions
1 small white onion, chopped
3/4 cup flour
1 cup breadcrumbs
Salt and pepper to taste
1/2 tsp garlic powder
2 tbsps Olive oil
In medium bowl, mix chopped beef strips and mashed potatoes. Add scallions and onions. Place half the egg into the bowl. Beat the other half and set aside. Mix well. Add salt and pepper to taste. Sprinkle garlic powder over the mixture.
Place flour and breadcrumbs on separate plates.
Pick up about a fistful of the beef mixture and form into a ball using clean hands. Roll the meatball in the flour, then dip into the beaten egg before finally rolling it in the breadcrumbs. Flatten the meatball and place on a clean plate. Repeat the process for the rest of the mixture.
Heat Olive oil in a medium pan over medium-high heat. Place the meatballs in the pan, several at a time. Cook on both sides until the meatballs turn brown and become crispy. Remove from heat and place on a serving platter lined with paper towel to drain excess oil.
Serve warm with your favorite sauce or dip on the side (optional).