Brazilian recipe
Homemade Brazilian meat croquettes (bolinho de carne)
Whip up these succulent, crispy beef bites—a classic Brazilian snack perfect for any get-together. Simple to make and packed with authentic flavours.
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Ingredients
2 to 3 garlic cloves, minced
1 egg
Oil for deep-frying
Salt to taste
2 to 3 tablespoons plain flour (or enough to bind)
500g beef mince
1/2 onion, finely chopped or grated
Black pepper to taste
1/2 tomato, deseeded and finely chopped (optional)
Fresh coriander or flat-leaf parsley, finely chopped, to taste
1 egg
Oil for deep-frying
Salt to taste
2 to 3 tablespoons plain flour (or enough to bind)
500g beef mince
1/2 onion, finely chopped or grated
Black pepper to taste
1/2 tomato, deseeded and finely chopped (optional)
Fresh coriander or flat-leaf parsley, finely chopped, to taste
Where to find ingredients
Beef mince is readily available at any local butchery or supermarket meat section. Fresh garlic, onions, tomatoes, and herbs like flat-leaf parsley can be picked up at any local produce store or supermarket. Fresh coriander (often called cilantro elsewhere) is standard in the herb section of Kiwi supermarkets. Plain flour and eggs are pantry staples in any NZ kitchen. If you struggle to find specific Brazilian ingredients, rest assured that these are all very common household staples in New Zealand.
Preparation method
- In a large mixing bowl, place the beef mince
- Add the onion, garlic, tomato (if using), fresh herbs, salt, and black pepper to the meat
- Mix everything thoroughly to ensure the seasoning is evenly distributed throughout the mince
- Add the egg and 2 tablespoons of plain flour to the mixture
- Mix again until you have a consistent, malleable dough
- If the mixture feels too wet and difficult to shape, gradually add a little more flour until it’s easy to handle and doesn't stick to your hands
- Shape into small balls or slightly flattened patties, keeping them a similar size to ensure they fry evenly
- Heat a generous amount of oil in a deep pot or heavy-bottomed frying pan over medium heat
- Test the oil temperature by dropping in a tiny piece of the mixture
- The oil is ready for frying when the piece rises to the surface and bubbles gently
- Deep-fry the croquettes in batches over medium heat until they are perfectly golden-brown and cooked through
- Be careful not to overcrowd the pan, as this drops the oil temperature and can affect the crunchiness
- Remove the croquettes with a slotted spoon and drain on paper towels to remove any excess oil before serving
Observations
Meat croquettes, or bolinho de carne, are a firm favourite in Brazilian homes, widely served at parties, backyard BBQs, or as a quick afternoon snack.
This recipe calls for quality beef mince, seasoned with essentials like onion and garlic, plus fresh herbs like coriander or flat-leaf parsley to give it that authentic punch.
The technique is straightforward, resulting in a tender, savoury centre hidden under a perfectly golden, crispy crust. They’re absolutely spot on when paired with your favourite beverage or served as a starter.
With clear, fuss-free steps and a handful of pantry staples, you’ll be making these crowd-pleasers in no time.
This recipe calls for quality beef mince, seasoned with essentials like onion and garlic, plus fresh herbs like coriander or flat-leaf parsley to give it that authentic punch.
The technique is straightforward, resulting in a tender, savoury centre hidden under a perfectly golden, crispy crust. They’re absolutely spot on when paired with your favourite beverage or served as a starter.
With clear, fuss-free steps and a handful of pantry staples, you’ll be making these crowd-pleasers in no time.
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