Fusion Kitchen · Brunch
Crispy Spiced Beef Croquettes
Rendang Beef Croquettes Brunch
An Indonesian-Dutch rijsttafel brunch, slow-braised rendang beef filling encased in a Dutch-style béchamel and fried in a crispy panko crust so the deep coconut and spice richness of the rendang meets the European croquette technique in one molten, craveable brunch piece.
$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
42gFat
42gCarbs
8gSugar
2gFiber
820mgSodium
165mgChol
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Instructions
1
Prep
Cut 300g beef into 2cm cubes. Bruise 1 lemongrass stalk. Finely grate 2 garlic cloves and 15g ginger. Measure all spices, sugar, and salt. Warm 150ml milk. Set up three shallow dishes with seasoned flour, 2 beaten eggs, and panko breadcrumbs. Mix 80g yoghurt with a pinch of salt.
2
Simmer
Place beef, 200ml coconut milk, lemongrass, garlic, ginger, coriander, cumin, turmeric, chilli flakes, palm sugar, and 0.5 tsp salt in a saucepan over medium heat. Bring to a simmer, cover, reduce to low, and cook 25–30 minutes until beef is completely tender and coconut milk reduces to a thick coating. Remove lemongrass and shred beef finely with two forks. Set aside to cool.
3
Build
Melt 25g butter in a separate saucepan over medium heat. Add 25g flour, stir constantly 1 minute to form a paste. Gradually whisk in warm milk until smooth. Stir 2–3 minutes until béchamel is very thick. Fold in shredded rendang beef until fully combined.
4
Rest
Spread beef-béchamel mixture onto a plate, cover, and refrigerate 20 minutes until firm enough to shape. Divide into 6 equal portions and shape each into a cylinder approximately 7cm long.
5
Fry
Coat each croquette in seasoned flour, then beaten egg, then panko, pressing firmly. Heat 500ml oil to 180°C in a deep saucepan. Fry croquettes in two batches 3–4 minutes until deep golden all over, turning once. Drain on a wire rack.
6
Plate
Arrange warm croquettes on a plate. Serve alongside sambal oelek, yoghurt mixture, fresh coriander, and lime wedges.
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
- 300g (10.5 oz) beef brisket or chuck
- 200ml (3/4 cup + 2 tbsp) coconut milk
- 1 stalk lemongrass
- 2 garlic cloves
- 15g (0.5 oz) fresh ginger
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp dried chilli flakes
- 1 tbsp palm sugar
- 0.75 tsp fine sea salt
- 25g (0.9 oz) unsalted butter
- 75g (2.6 oz) plain flour
- 150ml (2/3 cup) whole milk
- 0.25 tsp white pepper
- 2 large eggs
- 100g (3.5 oz) panko breadcrumbs
- 500ml (2 cup) neutral oil
- 2 tbsp sambal oelek or sriracha
- 80g (2.8 oz) full-fat Greek yoghurt
- 10g (small handful) fresh coriander
- 1 lime