Easy Polish Meat Croquettes {Krokiety z Mięsem}

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CrEasy Polish Meat Croquettes {Krokiety z Mięsem}

Today, we’re making Polish meat croquettes, krokiety z mięsem. Croquettes prepared in Poland can take on many forms. Most of the time you will find croquettes with sauerkraut and mushrooms, mushrooms and onions or meat. This meat version, with chicken is a nice way to utilize ingredients that can appear problematic, a whole boiled chicken, for example.

I’m sure it’s no new information that Poles make chicken soup weekly, every Sunday, and so came up with many dishes to utilize leftovers without waste. This dish is one of them.

It may seem that this dish is a bit time consuming, but if you break it up to fit your dinner schedule, it shouldn’t take too long. First, make chicken soup {rosół}, the next day prepare naleśniki and filling. When ready to serve, just put them together and serve.

Polish chicken croquettes

Easy Polish Meat Croquettes {Krokiety z Mięsem}

  • Yields: 20-22 croquettes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

  • PANCAKES:
  • 3 eggs
  • Pinch of salt
  • ¾ c / 175 ml of buttermilk*
  • ¾ c / 175 ml of milk
  • 1 ⅓ c / 300 ml of water
  • 2 tbsp of melted butter or oil
  • 2 c / 250 g of all-purpose flour
  • FILLING:
  • Meat of whole boiled chicken**
  • 1 c of diced onion
  • 3 tbsp of butter or oil
  • 2 garlic cloves, minced
  • 1 tbsp of dried marjoram
  • Salt & pepper to taste
  • ADDITIONALLY:
  • 5 eggs
  • 1 c of bread crumbs
  • Oil and butter for frying

Instructions

  1. To prepare "naleśniki", lightly beat eggs with salt, add the rest of ingredients and blend until it makes a smooth liquid batter.

  2. Heat a non-stick pan with a tiny bit of butter over medium heat.

  3. Pour about ⅓ cup of batter onto the pan and move pan around to spread batter to form an extra thin pancake.

  4. When the top of the batter dries and the edges start curling up, flip. If the pancake falls apart while flipping add a couple of tablespoons of flour and whisk well. Cook for another minute or two, until golden brown. Remove from pan, set aside.

  5. Take chicken off the bone and mince in a food processor or a meat grinder. Also grind all veggies from the soup (carrots, parsnip / parsley root, leek). Sauté onion in butter, and along with garlic, add to the filling. Also add salt, pepper, and marjoram to taste.

  6. Fill each "naleśnik" by placing a scoop of filling towards the bottom of the circle. Fold each pancake over the filling from the bottom up, then from each side into the middle (like a burrito). Roll forward to form a log. Set aside.

  7. Prepare two separate shallow bowl, one for egg wash and one for bread crumbs. When all croquettes are ready, heat up a pan, add about a tablespoon each of butter and oil. Roll each croquette in egg wash and then in bread crumbs. Place in hot pan and sauté on low heat until golden brown. You can also place the first batch in a warm oven to keep warm until you're done with the rest of croquettes.

Notes

* If you don't have buttermilk, just use regular milk, but it's so worth buttermilk.
** Best to prepare chicken soup and utilize meat and vegetables for this recipe.

Serve hot with a cup of beetroot broth!

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Anna


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3 Comments

    1. Yes, you could do sauerkraut and mushrooms (like in the pierogi) or buckwheat and cheese (also a nice pierogi filling). Look in PIEROGI AND DUMPLINGS section. 😊

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