Tortitas De Pollo (Chicken Croquettes)
Very tasty recipe from Cocina Facil magazine. think little chicken burgers in the BEST homemade salsa verde. DH hates hot, so kept the chipotles on the side and served with crema.
Belgian Shrimp Croquettes (Croquettes Aux Crevettes Grises)
From Ruth Van Waerebeeks’s “Everybody Eats Well In Belgium Cookbook.” Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp — small, and very flavorful, and not readily available in the United States. Ruth writes: “For a while I thought I could never duplicate [the traditional Belgian croquette in the U.S.] …. But with a little experimentation I achieved quite good results. Do avoid frozen peeled shrimp, for they have very little flavor and search out the freshest shrimp you can find.” The dish must be refrigerated at least overnight to allow yourself enough preparation time. (And DO read the directions through to prepare yourself for the time involved!)
Deep-Fried Potato Croquettes
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I’ve done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.
Flemish Mussel Croquettes
Make and share this Flemish Mussel Croquettes recipe from Food.com.
Abbey Cheese Croquettes With Pear Syrup (Belgium)
I used this recipe in week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This appetizer uses Belgian Abbey cheese and homemade pear syrup; but you could really use any soft cheese if you aren’t worried about authenticity, and you could also use a store-bought pear syrup.
