Ragù Croquettes

This is a take on the dutch Bitterballen - a wonderful deep fried meaty snack. Delicious served alongside Dijon mustard for dipping, this recipe makes use of any leftover ragu left in the freezer!

Makes: 16–20 croquettes

Ingredients

For the filling:

·       400g leftover ragù (check out our Wyndham’s Classic Lasagne recipe for a killer ragù!)

·       25g butter

·       25g plain flour

·       100–150ml whole milk

·       40g grated parmesan

·       1 egg yolk

·       Small handful chopped parsley (optional)

·       Fresh black pepper

·       Pinch of nutmeg (optional)

For coating

·       80g plain flour

·       2 eggs, beaten

·       150g fine breadcrumbs or panko

For frying

·       Neutral oil (sunflower, vegetable, groundnut)

Method:

1.      Reduce and enrich the ragù - If your ragù is loose, put it into a saucepan and cook gently until thick and almost spoonable.

2.      In another pan, melt the butter and stir in the flour. Cook for 1 minute, then gradually whisk in the milk to make a thick béchamel. Fold in the reduced ragù, parmesan, egg yolk, parsley, pepper and nutmeg. You’re aiming for a mixture that holds its shape when dragged across the pan.

3.      Spread onto a tray or shallow dish (about 2–3cm thick) to chill until firm by covering and refrigerating for at least 3 hours (overnight is ideal).

4.      Once set, shape the croquettes by rolling into golf-ball sized spheres for bitterballen style, or short cylinders for classic croquettes. If sticky, lightly oil your hands.

5.      Coat each one in flour, then, egg (beaten), then breadcrumbs. For extra crunch, repeat egg + breadcrumb.

6.      Heat oil to 175°C and fry the croquettes in batches for 3–4 minutes until deep golden and piping hot in the middle.

7.      Drain on kitchen paper, and serve hot! Optional finishing flourishes include parmesan and parsley, garlic aioli, salsa verde, arrabbiata mayo, dijon mustard or a tiny grating of lemon zest over the top.

Chef’s tip: If your leftover ragù already contains a lot of béchamel (e.g. from a lasagne filling), skip making extra béchamel and simply reduce, chill, shape and bread.