Gastronomixs

Kale croquette

A Japanese-style kale croquette with a panko coating.

Creation by Renemar Pinedo, student of Cas Spijkers Academie, Boxmeer, the Netherlands. 

Kale croquette

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Ingredients

400

g

kale                

400

ml

milk

500

ml

water

30

g

butter

40

g

flour

50

g

panko (Japanese breadcrumbs)

30

g

egg white

20

g

flour

Preparation method

  • Fry 100g kale with a little butter in a frying pan and season to taste with salt and pepper.
  • Melt the butter in a pan, add the flour, and keep stirring until it forms a ball.
  • Leave the butter and flour mixture to cook on low heat.
  • Boil 100g of the kale with the milk. 
  • Boil 200g of the kale in the water for approximately ten minutes.
  • Transfer to a blender and blend until smooth. Strain in a passing cloth in a colander to collect the chlorophyll.
  • Use a whisk to mix the milk and the chlorophyll with the butter and flour. Mix until you have a creamy salpicon.
  • Add the fried kale and allow the mixture to cool.
  • Pipe baton shapes on a tray and freeze.
  • Coat the batons by first dredging with flour, then coating with egg white, and lastly with panko. Do this twice for each baton.  
  • Deep-fry the croquettes in oil at 185˚C until golden brown. 

Serving suggestions

  • Ideal as part of a starter
  • or as a snack or amuse-bouche. 

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