Ingredients 1 litre runderragout 5 sheets of gelatine (bag 12 PCs) 2 tbsp coarse mustard 14 slices of white bread 175 g flour 4 eggs (beaten) 1 ½ liters of cooking oil
Prepare Preheat the ragout and soak the gelatin in cold water 5 minutes. Squeeze out and let dissolve in the hash. Add the mustard. Spoon the ragout in the roasting pan. Let cool to room temperature in 1 hour. Put 3 hours, covered, in the refrigerator. Preheat the oven to 100 ° c. Toast the bread 20 mins in the oven. Let cool and grind in food processor to coarse breadcrumbs. Cut the thick stew (salpicon) in 40 pieces and Roll balls of. Get the balls through the flour, egg and breadcrumbs. Heat the oil in a deep Fryer or large pan to 180 ° c. Frying croquettes 6-8 in ca. 4 min until golden. Drain on paper towels. Serve with mustard. Tip: For the basic recipe for runderragout see ah.nl/allerhande. Instead of homemade hash, you can also use canned stew.