Beef croquette

It is typically minced or finely shredded cooked beef mixed with a thick binder, shaped, coated in breadcrumbs and fried. The binder may be mashed potato or a savoury white sauce, depending on the style.

Chill them until firm, then fry in oil at 170–180 °C in small batches for about 3–4 minutes, turning until evenly golden. Let them drain briefly on kitchen paper and check that the centre is piping hot.

Yes. Arrange chilled croquettes in a single layer, brush or spray lightly with oil, and cook at 190 °C for about 10–15 minutes, turning halfway. Add a few minutes for frozen ones and make sure the centres are piping hot.

Cool them promptly, refrigerate in a covered container and eat within two days. Reheat only once, in an oven or air fryer until piping hot throughout; avoid storing croquettes that have been left at room temperature for more than two hours.

They go well with a sharp mustard or pepper sauce and a crisp salad, pickles or peas to balance the rich, crumbed coating. Smaller croquettes also work as a snack or starter.

For a similar crumbed snack with a lighter filling, try fish croquettes; for a beef alternative without the crisp coating, beef meatballs are a straightforward swap. Their texture and cooking method will be different.

Beef meatballs have more protein and fewer carbohydrates per 100 g: 16.6 g protein and 4.1 g carbohydrate, compared with 8.9 g protein and 37 g carbohydrate in beef croquettes. Croquettes have a breadcrumb coating and are usually fried, while meatballs are generally cooked without one.