Gastronomixs

Kale croquette

A Japanese-style kale croquette with a panko coating. We use fried kale in the filling, which enhances the flavour.

 

Kale croquette

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Ingredients

100

g

kale                

30

g

butter

40

g

flour

300

g

kale                

500

ml

water

400

ml

milk

20

g

flour

30

g

egg white

50

g

panko

As needed:

 

salt and pepper

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 300g 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

  • As a snack or amuse-bouche, fe.g. as in the photo with citrus mayonnaise and fried kale.
  • As part of an appetizer, e.g. with components of salmon, red onion,  and roasted bell pepper.
  • As part of a main dish, e.g. with potato, cod, and beurre blanc.

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