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Quail Egg Croquettes

Prep Time:

25 Minutes

Cook Time:

15 Minutes

Serves:

2 - 3 Servings

Level:

Intermediate

About the Recipe

I grew up in the sixties and whenever my family went on a picnic, we were sure to find my mother had made a few of these to keep us going through the dy. I still use my mum's recipe today just for the occasional lunchtime trip down memory lane. If you wish to do so, by all means omit the pork - simply add another 100g of potato to the recipe.

Ingredients

6 quail’s eggs


300g potatoes


50g onion


100g minced beef


a little salt & pepper


1 tsp dried parsley


40g plain flour


1 egg, beaten


50g panko breadcrumbs


veg oil for deep frying

Preparation

boil the quail’s eggs for 4 minutes. peel & set aside


peel & cut the potatoes into thick slices. put the slices in a pan of cold water & boil for 10-12 mins or until softened then drain and set a side


fry the onion in 2 tsp of vegetable oil, add the minced beef and fry until browned


mash the potato in a bowl, add the fried onion & beef and the parsley & mix together well


season with salt & pepper and mix again


divide the mixture into 6 portions


coat the 6 boiled quail's eggs with plain flour, then push each egg into a single portion of the potato mixture and form into a small ball


coat the balls with plain flour, then the beaten egg before rolling in the panko breadcrumbs


put 2cm of veg oil in a pan, heat to 170 C / 340 F and deep fry the balls, turning occasionally until lightly browned - this should only take 3 - 4 minutes - concentrate on getting a light golden finish - you don't need to worry about the contents as everything is already cooked

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