Croquettes Wtih Egg Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 12.48 g | (13 %) | ||
| Fat | 16.94 g | (15 %) | ||
| Carbohydrates | 23.38 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
| Vitamin A | 299.32 mg | (37,415 %) | ||
| Vitamin D | 2.84 μg | (14 %) | ||
| Vitamin E | 6.92 mg | (58 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 2.66 mg | (22 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 87.99 μg | (29 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 2.02 μg | (4 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 3.54 mg | (4 %) | ||
| Potassium | 142.93 mg | (4 %) | ||
| Calcium | 89.12 mg | (9 %) | ||
| Magnesium | 16.81 mg | (6 %) | ||
| Iron | 1.94 mg | (13 %) | ||
| Iodine | 85.22 μg | (43 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 8.01 g | |||
| Cholesterol | 267.6 mg |
Ingredients
- For the Filling
- 4 eggs
- 1 onion
- 130 milliliters Whipped cream
- 1 bay leaf
- salt
- peppers
- freshly Nutmeg
- vegetable oil (for frying)
- For the Breading
- 2 eggs
- 100 grams breadcrumbs
- Vegetable fat (for frying)
Preparation steps
Hard cook the eggs in simmering water for about 8 minutes, remove from the heat, and let cool.
Peel the onion and chop fine. In a saucepan, bring the cream and the onions to a boil, add the bay leaf, and let the cream simmer over medium heat until reduced, about 10 minutes. Season with salt, pepper, and nutmeg and remove from heat. Remove and discard the bay leaf.
Peel the eggs, chop coarsely, and stir into the sauce. Pour the sauce into a lightly oiled shallow metal pan. Refrigerate until firm enough to cut, about 1 hour.
Turn out the egg-cream mixture out of the pan and cut into 4 cm (about 1-inch) cubes.
To finish the croquettes: Whisk the two eggs for breading in a shallow dish. Put the breadcrumbs on a plate. Coat the cubes of the egg-cream mixture in the beaten eggs and then coat with breadrumbs. Heat the vegetable oil to 170°C (approximately 340°F).
Add the croquettes to the hot oil, working in batches if necessary, and fry until golden, turning to brown evenly, about 5 minutes. Drain on paper towels. Continue until all of the croquettes are fried. Serve at once.
