WEEKDAYS 1e|12c|p

Steak Croquettes

Clinton Kelly
Servings: 4
1 to 30 min
Part 1 of 2

Clinton shows you the ultimate way to handle leftovers...batter, bread, and fry it up!

  • Ingredients
  • step-by-step directions
Steak Croquettes
  • 2 cups Leftover Kale Au Gratin
  • 3 ounces Leftover Grilled Steak Strips (chopped)
  • 1 cup Grated Parmesan Cheese
  • Flour (for dredging)
  • 2 Eggs (whisked)
  • Panko Breadcrumbs (for dredging)
  • Salt
  • Freshly Cracked Black Pepper
  • Hot Sauce (to serve)
  • Sriracha Mayo
  • 2 tablespoons Sriracha
  • 1/4 cup Mayonnaise
  • Preheat oil to 350°F.
  • Mix together the Kale Au Gratin, Steak and Parmesan Cheese until evenly distributed.
  • Place the Flour and Panko in separate rimmed baking dishes and season with Salt and Pepper.
  • Using a tablespoon or ice cream scoop. Portion out 1 inch balls of mix and coat lightly in Flour.
  • After shaking off excess Flour, coat in the whisked Eggs and dredge in Panko.
  • Gently place the balls in the hot oil, working in batches, and fry until rich golden brown.
  • Using a slotted spoon, remove to a paper towel-lined plate and season with Salt.
  • Allow to cool slightly before serving with Sriracha Mayo.
  • Sriracha Mayo:
  • Stir together ingredients. Add more or less Sriracha to taste.
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