Goan Beef Brinholas (Spiced Meat Croquettes)
shared by Nibblore Español
These Goan-style brinholas pair warmly spiced beef, green chilli, vinegar and fresh coriander with a crisp breadcrumb coating. Cooking the filling until completely dry keeps the croquettes from splitting during frying, while mashed potato makes the centres tender. Serve them hot as an appetiser with lime wedges or a fresh chutney. • Make sure the filling is thoroughly dry before mixing it with the potato, as excess moisture can cause the croquettes to crack. • Keep the oil between 170°C and 180°C. At a lower temperature the coating absorbs oil; at a higher temperature it browns before the centre is hot. • To check the seasoning before shaping the full batch, fry a teaspoonful of the mixture in a pan and adjust the salt or chilli as needed. • Replace the beef with the same weight of minced lamb or pork, cooking it until no visible liquid remains. • For less heat, replace the green chilli with 2 tablespoons of finely chopped green pepper. • If red wine vinegar with no added sulphites is unavailable, use the same amount of freshly squeezed lime juice. • Fine breadcrumbs can be replaced with lightly crushed panko for a rougher, crunchier coating. Refrigerate cooked croquettes in an airtight container for up to 3 days, or freeze them with sheets of baking paper between the layers for up to 2 months. Reheat from frozen in a 200°C oven for 14–18 minutes; refrigerated croquettes will need 8–10 minutes. Avoid reheating them in the microwave, as the coating will lose its crispness.
- Total time
- 75 min
- Servings
- 16
- Difficulty
- Intermediate
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Save recipeIngredients
- 400 gfloury potatoes, peeled and cut into 3 cm chunks
- 2 tbspvegetable oil, plus enough for deep-frying
- 1medium onion, finely chopped
- 3garlic cloves, grated
- 15 gfresh ginger, peeled and grated
- 1small green chilli, deseeded and finely chopped
- 400 gminced beef, preferably 15% fat
- 1 ½ tspground cumin
- 1 ½ tspground coriander
- ½ tspground turmeric
- ½ tspground cinnamon
- ¼ tspground cloves
- ½ tsphot paprika
- 1 ¼ tspfine salt, divided
- 2 tspred wine vinegar with no added sulphites
- 20 gfresh coriander leaves and tender stalks, chopped
- 2large eggs
- 120 gfine breadcrumbs
- 1lime, cut into wedges, to serve
Instructions
- 1Place the potatoes in a medium saucepan, cover with cold water by 3 cm and add 1/2 teaspoon of the salt. Bring to the boil, reduce to medium heat and cook for 12–15 minutes, until a knife slides in without resistance. Drain, return to the hot saucepan for 1 minute to evaporate excess moisture, then mash until smooth. Leave uncovered to cool.
- 2Heat 2 tablespoons of oil in a 28 cm frying pan over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until soft and lightly golden. Stir in the garlic, ginger and chilli, then cook for 1 minute without allowing the garlic to burn.
- 3Add the beef and break it up with a spoon. Cook for 6–8 minutes, stirring, until no longer pink and nearly all the juices have evaporated. Add the cumin, ground coriander, turmeric, cinnamon, cloves, paprika and 3/4 teaspoon of salt; cook for 2 minutes.
- 4Stir in the vinegar and cook for another 2–3 minutes, until the mixture is dry and loose, with no visible liquid when the pan is tilted. Remove from the heat, stir in the fresh coriander and leave to cool for 10 minutes.
- 5Mix the mashed potato and beef until evenly combined. Divide into 16 portions of approximately 50 g each and shape into compact cylinders about 6 cm long. Place them on a tray and refrigerate for 15 minutes to firm up.
- 6Beat the eggs in a shallow bowl and place the breadcrumbs in a second bowl. Dip each croquette first into the egg and then into the breadcrumbs, pressing gently so the coating adheres all over.
- 7Pour oil into a deep, heavy-based saucepan to a depth of 5 cm. Heat to 175°C. Fry the croquettes in batches of 4 without overcrowding for 3–4 minutes, turning once, until golden and the centres reach at least 74°C.
- 8Remove the croquettes with a slotted spoon and drain on a wire rack set over a tray. Let the oil return to 175°C before frying the next batch. Rest the brinholas for 3 minutes, then serve hot with the lime wedges.