Polish Croquettes with meat – Polish Krokiety recipe

In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is tender.

After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling, when the filling is too dry.

Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does’nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning and broth, if needed. Add raw eggs into the stuffing. Mix all ingredients well.

In the large bowl mix flour, eggs, milk, oil and salt using a wire mixer.

Take a large pan and heat it up on medium heat. You don’t need oil to fry the pancakes. Use between 120-150ml of the mixture for every pancake.

Fry each pancake on medium heat until done (the first side 2 minutes, the other one 1 minute).

Set the pancakes aside.

Take one pancake and place it on the flat surface. Add 2 tablespoons of the filling in the middle of the pancake and press the filling toward the bottom (see the image attached), keeping it about an inch from the right, left and bottom. The section in the top should not contain the filling.

Fold the bottom over the filling, fold the sides in and continue rolling.

Prepare three deep plates: one with flour, one with eggs and one with breadcrumbs.

Add salt to the plate with an egg. Beat the eggs using the fork for few seconds to mix the ingredients.

Carefully coat krokiet with flour, egg and lastly breadcrumbs. Don’t skip the flour! Otherwise your coating will go off the pancake while frying!

Preheat the oil on the medium heat.

Place krokiety in hot oil, fry until golden brown, about one minute on each side (all the sides!)

Serve with clear beetroot broth. If you don’t have one eat krokiety on their own or prepare mushroom sauce. It’s not typical, but it will do;)