Meatballs and kebabs
Born from the tradition of using leftover roast in São Paulo home cooking, bolinho de carne turns a thick béchamel mixture into a fried croquette. It takes some effort, but the result is rewarding. The mixture must firm up fully in the freezer so the croquettes hold together as they fry.
Melt the butter and add the flour. Cook for 1 minute, then gradually pour in the milk, whisking constantly. Cook for 8 minutes, until thick and dough-like.
In a separate pan, sauté the onion until softened. Mix it with the shredded roast beef, parsley, and béchamel. Season with salt and black pepper, then let cool for 7 minutes.
Shape the mixture into small cylinders and arrange them on a tray. Freeze for 10 minutes, until firm enough to handle.
Dip the croquettes first in the beaten egg, then coat them with breadcrumbs. Fry in hot olive oil for 5 minutes, until golden and crisp on the outside. The oil is ready when a breadcrumb sizzles immediately.
If the mixture is not firm enough before frying, the croquettes may fall apart in the oil. Do not skip the 10-minute freezer step. Allergens: Contains wheat (gluten), milk and dairy products, and egg.
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