Many people prepare croquettes only on special occasions because they have to fry a dozen or so pancakes, which usually takes a lot of time and we are not always willing to do it. So it’s worth getting to know the Norwegian recipe for this dinner dish using a certain product that most of us keep in our haversack..
For Norwegian rolls, we use… wheat rolls, which we can stuff with stuffing immediately after cutting. So there is no need to knead pancake dough and fry for an hour.
When we remove the soft center from the rolls, they become the perfect pocket for the filling. We will be able to bread them – just like pancakes, they will be crispy and extremely tasty.
What ingredients do we need to make croquettes without pancakes? Here is the list:
- 1 kg of mushrooms;
- 600 g large wheat rolls;
- 250 ml of milk;
- 200 g of onion;
- 200 g breadcrumbs;
- 4 eggs;
- 1 teaspoon of salt;
- 1/2 teaspoon of pepper;
- oil for frying.
We recommend choosing rolls with a thicker, well-baked crust, e.g. Parisian or Wrocław rolls. These are best suited for breading – they do not soak up milk and do not absorb large amounts of fat. Soft bread may fall apart due to soaking. Then it loses its crunchiness. It is also worth adding other ingredients to the filling, such as yellow cheese, leek, garlic.
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To make croquettes without pancakes, first prepare the filling: coarsely grate the mushrooms, peel the onion and chop finely. Stew everything in heated oil until the water from the mushrooms evaporates.
In the next step, we cut the rolls in half. Add the crushed filling, salt and pepper to the stuffing and fill the bread with it.
Dip the stuffed rolls in milk, then in beaten eggs and finally coat them in breadcrumbs. Fry the prepared Norwegian croquettes on both sides until golden brown and place on a plate lined with a paper towel..
They will be the perfect appetizer for red borscht. We can also serve them with mushroom sauce, yogurt sauce or your favorite salad. There is nothing stopping you from eating such croquettes on your own.
