Crispy Corn Flour Croquettes Stuffed with Seasoned Beef
These golden, crunchy corn flour croquettes filled with juicy herb-seasoned ground beef are a classic from Brazil's heartland. Easy to make in big batches, they are the ultimate crowd-pleasing snack or appetizer. Every bite delivers a satisfying crunch with a tender, flavourful centre.
🛒 Ingredients
90 servings
- 500 g fine cornmeal
- 1.5 litres water
- 2 beef stock cubes
- 4 tablespoons vegetable oil
- 2 tablespoons cassava flour (or cornstarch)
- 500 g ground beef
- 1 medium onion, finely chopped
- Fresh flat-leaf parsley and chives, chopped
- 3 garlic cloves, crushed
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Combine the cornmeal and cassava flour in a large bowl, breaking up any lumps. Stir in the oil and set aside.
- 2
Bring the water to a boil with the stock cubes, stirring until fully dissolved.
- 3
Gradually pour the hot stock over the flour mixture, stirring constantly until you get a smooth, uniform dough. Let it cool slightly.
- 4
Prepare the filling: mix the raw ground beef with onion, garlic, parsley, chives, salt and pepper. Do not pre-cook the meat.
- 5
Take a small portion of dough and flatten it in your palm into a disc about 8 cm wide.
- 6
Place a teaspoon of raw filling in the centre, fold the dough over, seal the edges firmly and shape into an elongated croquette.
- 7
Repeat until all the dough and filling are used up.
- 8
Heat the oil to 180 °C (356 °F) and fry the croquettes in batches of 6–8 for 4–5 minutes, turning halfway, until deep golden brown.
- 9
Drain on paper towels and serve immediately while hot.
💡 Chef's Tip
Always keep the meat filling raw — it cooks inside the croquette during frying and stays wonderfully juicy. Pre-cooking the beef will dry it out. Add a pinch of chilli flakes or smoked paprika to the filling for extra depth.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
