Sweetbread Croquettes is a traditional British recipe for a classic accompaniment of cooked sweetbreads and mushrooms bound with thick white sauce that are shaped into croquettes and covered in breadcrumbs before frying. The full recipe is presented here and I hope you enjoy this classic British version of: Sweetbread Croquettes.
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Ingredients:
300g lambs' or calves' sweetbreads (thymus glands)
150g mushrooms, finely chopped
1 onion, very finely diced
2 tbsp parsley, chopped
2 tbsp butter
200ml binding consistency white sauce
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
flour, to dust
2 eggs, lightly beaten
250g breadcrumbs, for coating
oil for frying
Method:
Place the sweetbreads in a large bowl, cover with water and set aside to soak for 4 hours, changing the water several times. Drain the sweetbreads, transfer to a pan then cover with fresh water and lemon juice and bring to a boil. Simmer for 5 minutes then drain, transfer to a bowl of cold water and set aside until cold and firm. Remove the black veins and the skin then strip off any stringy unwanted tissues.
Press the sweetbreads well between absorbent paper to flatten and dry then chop very finely and set aside.
Melt the 2 tbsp butter in a pan and when foaming use to lightly fry the onion and mushrooms for about 3 minutes before adding the prepared sweetbreads. Fry for 2 minutes longer then drain of the excess butter before transferring the mixture to a plate to keep warm.
Prepare the binding consistency white sauce (preferably using fish stock) and cook until very thick. Season well then stir in the prawn mixture along with the chopped parsley and the nutmeg. Season to taste then take off the heat and set aside to cool a little before spreading out on a large plate and setting aside to cool.
When completely cold cut the cooled and set mixture into pieces and, with floured hands, shape into cylinders resembling corks. Dust with flour then roll in the beaten egg before coating completely in breadcrumbs.
Heat the oil to a depth of 3cm in a wok or add to a deep fryer. When it reaches 180°C add the croquettes and fry until golden brown. Serve hot.
