One of my husband’s all-time favorite dishes? Meat croquettes. I usually whip these up for big family gatherings or holidays, but hey—sometimes you just need a midweek treat, right? This recipe is a family treasure straight from my mom’s kitchen, and I’m thrilled to share it with you. Spoiler alert: more of her magic recipes are coming your way soon!
Here’s what you’ll need for the filling:
- 2 kg pork neck (juicy and tender, just how we like it)
- 1 kg raw bacon (because bacon makes everything better)
- allspice (a pinch of magic)
- salt & pepper (to taste, because life’s too short for bland food)
- bay leaves (for that subtle aroma)
- about 300 g onion (the more, the merrier!)
- half a head of garlic (don’t be shy now)
Important: Before you get started, remember to cook the meat thoroughly—this is not a “quick snack” recipe! Simmer the pork neck and bacon with bay leaves and seasoning until tender. Details on timing and technique are all in the video below.
And for the batter:
- 1 liter water
- 1 cup milk
- 1/2 cup oil
- pinch of salt
- 2 eggs
- about 750 g flour (just enough so the batter isn’t too thick—nobody likes a dough brick)
Need help with measurements? My Kitchen Converter has your back! 🧁
Oh, and one more thing: you’ll also need to make pancakes (really thin ones, like crepes) to wrap the filling. Don’t worry, the video shows exactly how to make those pancakes and assemble everything step by step.
After breading, these beauties can be frozen for later. Just remember to thaw them completely before frying—nobody wants a cold middle!
I usually fry up a few right away (because fresh is best) and freeze the rest—perfect for those days when you want comfort food but not the hassle.
Give it a go and let me know if your family starts asking for seconds (or thirds!). Enjoy every bite!
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