INGREDIENTS
Filling:
- 450g Swiss cheese
- 450g pastrami
- 125g kraut
- 10g course ground coriander
- 60g yellow mustard
- 500ml Bechamel
- 2 c whole milk
- 4g nutmeg
- 65g flour
- 65g cubed butter
- 2qts Beef Tallow (for frying)
Breading:
- 150g flour
- 6 eggs
- 250g Fatto a Mano Rye Bread
DIRECTIONS:
- Add Swiss cheese to a food processor. Pulse until crumbled. Transfer to a large bowl.
- Pulse pastrami in the food processor until course. Transfer to the cheese bowl.
- Add the kraut, coriander, mustard, and bechamel. Using a spatula, mix well.
- Use your glove hands to shape into a cylinder using 1.5oz of the mixture. Transfer to a sheet pan.
- Add the butt ends or leftover stale bread into a blender and process until fine.
- To bread croquettes: Set up 3 trays, one with flour, one with the beaten eggs, and one with the rye bread crumbs. Dip each croquet into the flour, then egg, then bread crumbs. Set aside on a small tray.
- After breaded, place in refrigerator a minimum of 30 minutes or into freezer wrapped in plastic for up to 2 months until ready to fry.
- Pour Beef Tallow into a heavy pot. The tallow should be 350 degrees.
- Fry coquettes in batches of 4 for ~ 2 minutes, until GBD.
- Serve with Thousand Island Dressing.
Tyler Hodge of fan favorite @hoodoobrownbbq demonstrated how to make killer Reuben Croquettes featuring @fattoamanobreads rye bread. Definitely try this one at home!
