Ingredients

The following ingredients have 4 Servings
  • 2½ tablespoons extra virgin olive oil
  • 250 g minced pork
  • 125 g minced beef
  • ½ brown onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon tomato paste (puree)
  • 100 ml white wine
  • 200 ml chicken stock
  • 1 cinnamon stick
  • ½ teaspoon dried mint
  • 1 teaspoon raw sugar
  • salt flakes
  • 100 g macaroni
  • 2 eggs
  • 1 cup (150 g) plain flour
  • 100 g panko breadcrumbs
  • vegetable oil, for deep-frying grated kefalograviera and Japanese mayonnaise, to serve
  • Bechamel
  • 50 g unsalted butter
  • ¹⁄³ cup (50 g) plain flour
  • 325 ml full-cream milk

Instruction

  • Heat the olive oil in a large saucepan over medium heat and sautee the pork and beef mince until cooked through, breaking up any lumps with a wooden spoon. Add the onion and garlic and cook for 2 minutes, then stir in the tomato paste and cook for a further 2 minutes. Add the wine and cook until it has evaporated, then add the stock and cinnamon stick and simmer over low heat for 10 minutes or until all the moisture has evaporated. Stir in the dried mint, sugar and ¼ teaspoon salt and set aside.
  • To make the bechamel, place the butter in a small saucepan and melt over low heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk, whisking constantly to avoid any lumps forming. Reduce the heat and simmer gently for 10–15 minutes or until thickened, stirring frequently.
  • Meanwhile, cook the macaroni in boiling salted water for 8–10 minutes or until al dente. Drain.
  • Place the meat mixture, bechamel and macaroni in a large bowl and mix well. Using a piping bag fitted with a large nozzle, pipe the mixture onto a lined baking tray in lengths about 1 cm thick. Place in the freezer until firm, then cut into 5–6 cm lengths (you’ll need 12 croquettes all up).
  • Crack the eggs into a clean bowl and whisk with 1 tablespoon water to make an egg wash. Place the flour in a shallow bowl and the breadcrumbs in another bowl.
  • Roll the croquettes in the flour, then the egg wash and finally in the breadcrumbs.
  • Heat the oil for deep-frying in a deep-fryer to 180°C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds). Add the croquettes in batches and cook for 3 minutes or until nicely golden. Remove with a slotted spoon and drain on paper towel.
  • Sprinkle the croquettes with kefalograviera and salt flakes and serve hot with Japanese mayonnaise.