These Goan beef croquettes can be made up to three days before serving.
These deliciously spicy Goan beef croquettes are so tender they could be eaten without teeth. I absolutely love them! They can be served as a starter or as a main. I like to roll a few up in a hot naan with lots of salad and sauces. Goan beef croquettes are a must-try dish when you visit Goa. I’ve had my fair share there and couldn’t wait to find time to show you the recipe. So here it is. Enjoy!
As the onions and meat cook, they will release water. Cook this down until quite dry and allow to cool.
Blend the cooled meat mixture with the egg and chopped coriander. Then add the bread crumbs to thicken.
Form the meat paste into neat sausage shapes and coat with the semolina.
Fry over medium heat until nicely browned and heated through.
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- 2 tbsp rapeseed or coconut oil
- 2 medium brown onions – finely chopped
- 1 – 3 green bird’s eye chillies – finely chopped
- 2 medium tomatoes – diced
- 2 tbsp garlic and ginger paste
- 1 kilo (2 lbs.) ground beef
- 150g (5 oz) Goan sausage meat (optional)
- 1 tsp ground black pepper
- 1 tsp turmeric powder
- 1 tbsp garam masala
- ½ tsp chilli powder
- ½ tsp salt
- 1 egg – beaten
- 20g chopped coriander
- ½ cup bread crumbs
- 165g (1 cup) course semolina
- Flaky sea salt to taste
- In a large frying pan, heat the oil over medium high heat. When visibly hot, add the chopped onions and fry until soft and translucent. Now stir in the chillies, diced tomatoes and garlic and ginger paste. Mix it all up well and add the ground beef and Goan sausage meat if using. Stir in the ground spices and stir until the meat is nicely coated with the onion mixture. Cover the pan. This will help the meat get rid of any excess water. Cook for about fifteen minutes or until completely cooked through and then uncover the pan and continue cooking until all of the moisture has evaporated. The meat needs to be quite dry.
- Allow the meat to cool and then stir in the salt, beaten egg and chopped coriander. Using a spice grinder or food processor, blend the meat until it is a very smooth paste. Mix the bread crumbs in well with your hands.
- When ready to form the croquettes, take a piece of the meat paste that is a little larger than a golf ball and form it into a sausage shape. Repeat until all of the croquettes are formed. This can all be kept covered in the fridge until you are ready to fry for about three days.
- When ready to cook, heat about 2.5cm (1 inch) rapeseed oil in a frying pan. Coat each croquette with the semolina and fry until nicely browned and heated through. You may need to do this in batches.
- Serve with a good raita, chutney and/or hot sauce.
So good! You’ve got to make these!
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