Croquettes of all kinds are a staple dish in Israeli cuisine. The ingredients may vary a little – different herbs, different spices, and sometimes even different meat, but the main idea and the technique stay the same. You mix some kind of ground meat with eggs, onion, herbs, breadcrumbs, and spices. You shape that as croquettes and fry in a pan.
You may eat it as is, or make a sauce and cook the fried croquettes in it. Croquettes can be eaten in sandwiches, as a main dish, or as they’re usually eaten in our family, as a snack.
The following recipe is the very basic recipe. It can be eaten as is, or cooked in sauce.
2 lb ground beef 10-15% fat
1 large onion diced
1 cup parsley leaves, chopped thinly
1 cup plain bread crumbs
Salt, black pepper
Oil for frying
In a large bowl, mix, or more accurately, knead all the ingredients except for the oil, until they are well combined.
In a large sauté pan, heat the oil well. While the oil is heating, take a small amount of the mixture in your hands, roll it to a ball, the size of a ping pong ball, and press it gently to slightly flatten it. Repeat the process with the rest of the mixture.
Place the croquettes in the hot oil. Let them fry on one side until they brown, about 2 minutes, then turn them and fry the other side until brown. Remove the first batch of croquettes from the pan, and continue frying the other batches, until all croquettes are fried.
Place the croquettes on a plate covered with paper towel, to absorb extra fat.