Fusion Kitchen · Dinner
Goan Spiced Beef Croquettes with Coconut Chutney
A Goan-Portuguese fusion plate, spiced minced beef seasoned with the vinegar and chilli character of Goan cooking then encased in a crispy panko crust in the Portuguese croqueta tradition, served with a fresh coconut and coriander chutney.
$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
42gFat
32gCarbs
2gSugar
3gFiber
680mgSodium
75mgChol
Goes well with
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local
Kingfisher Premium LagerKingfisher Premium Lager — A crisp, refr...
international
Instructions
1
Prep
Finely dice onion, grate garlic and ginger. Blend desiccated coconut, fresh coriander, mint, green chilli, garlic clove, lime juice, water, and salt until smooth; refrigerate. Measure spices. Beat eggs. Set up three bowls with seasoned flour, beaten eggs, and panko breadcrumbs.
2
Saute
Heat 2 tbsp oil in a frying pan over medium-high heat. Add onion, cook 3–4 minutes until softened. Stir in garlic and ginger for 1 minute. Add beef mince, cook 6–7 minutes, breaking it up, until browned and liquid evaporates.
3
Bloom
Add kashmiri chilli powder, cumin, coriander, turmeric, cinnamon, and malt vinegar. Stir 1–2 minutes until fragrant and the mixture is dry. Remove from heat, fold through fresh coriander. Spread on a plate to cool 10 minutes.
4
Build
Divide cooled beef mixture into 10 equal portions. Shape each into a 7cm oval croquette. Coat each in seasoned flour, then beaten egg, then panko, pressing firmly to adhere.
5
Fry
Heat 800ml oil in a deep saucepan to 180°C. Fry croquettes in batches of 5, about 3–4 minutes per batch, turning once, until deep golden all over. Drain on a wire rack.
6
Plate
Arrange warm croquettes on plates with coconut chutney alongside. Serve immediately while the crust is crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef mince
- 2 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 1 thumb fresh ginger
- 1.5 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 2 tbsp malt vinegar
- 1 tsp fine sea salt
- 20g (small handful) fresh coriander
- 80g (2.8 oz) plain flour
- 2 large eggs
- 160g (5.6 oz) panko breadcrumbs
- 800ml (3.4 cup) neutral oil
- 80g (2.8 oz) desiccated coconut
- 30g (small handful) fresh coriander
- 10g (small handful) fresh mint
- 1 small green chilli
- 1 garlic clove
- 4 tbsp lime juice
- 6 tbsp water