ReceptnaptárBreaded pancake croquettes with meat and mushroom filling (krokiety)
Krokiety are a much-loved dish of Polish cooking: thin pancakes with a meat and mushroom filling, rolled up, breaded and fried until crisp. They are golden on the outside and juicy inside, and a good way of using up leftover meat and pancakes. In Poland they are often served with beetroot soup, barszcz, but on their own with a salad they also make a complete dish.
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Ingredients
Method
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- If you are not using ready-made pancakes, make 8 thin pancakes and set them aside.
- Finely chop the onion and soften it in the butter over medium heat for 3 minutes.
- Add the mince and fry over higher heat for 6-8 minutes until it's no longer pink and the liquid has evaporated.
- Add the chopped mushrooms and cook for another 5-6 minutes until the mushroom liquid has cooked away.
- Season with salt and pepper and leave the filling to cool.
- Put 2-3 tbsp of filling in the middle of each pancake in a rectangular strip.
- Fold the two sides of the pancake inwards, then roll up tightly like a spring roll.
- Coat the rolls one after another in flour, then beaten egg and finally breadcrumbs.
- Fry in plenty of oil in a frying pan over medium-high heat until golden on all sides, about 2-3 minutes per side, until they have a crisp shell.
- Drain on kitchen paper and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The filling must not be watery, so cook off the mushroom liquid, otherwise the pancake will turn soggy and the croquette will open.
- Fold in the two sides of the pancake tightly, like an envelope, so that the filling does not leak into the hot oil.
- After breading, put the rolls in the fridge for 15 minutes, because the crumbs then cling better and they fry more neatly.
Frequently asked questions
Can they be cooked in the oven?
Yes, drizzled with oil, for 15-20 minutes at 200 °C (180 °C in a fan oven), turning them halfway through. The coating is a little less crisp, but they take much less fat.
Can they be frozen?
Yes, freeze them on a tray once breaded, before frying. Fry them from frozen over a medium heat for slightly longer, so that the centre heats through.
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More polish ideas
- Polish breaded pork cutlets (kotlet schabowy)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
- Roast duck with apples
- Honey and garlic roast pork ribs
- Pork chops in wild mushroom sauce
- Polish meatloaf with a boiled egg centre
- Cold platter with sausage and sour pickles (zimna płyta)
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