Bolinho de CarneBeef Croquette
A classic boteco snack with low keyword difficulty.
A classic boteco snack, bolinho de carne consists of seasoned ground beef bound with milk-soaked stale bread and egg, breaded in fine crumbs, and deep-fried until crisp.
Ingredients
- 600 g Ground Beef Chuck — Primary Protein Base
- 100 g Stale Bread (Soaked in Milk & Squeezed) — Moisture & Binder
- 50 g (1 unit) Whole Egg — Protein Binding Matrix
- 60 g Onion (Grated) — Moisture & Flavor
- 10 g Fresh Garlic (Minced) — Aromatic Note
- 20 g Parsley & Chives (Chopped) — Fresh Finish
- 10 g Fine Sea Salt — Seasoning
- 120 g Breadcrumbs (Farinha de Rosca) — Crisp Outer Coating
Method
- Soak stale whiteSoak stale white bread in milk and squeeze dry
- Mix the squeezedMix the squeezed bread, egg, grated onion, garlic, chopped herbs, salt, and ground beef
- Knead thoroughly untilKnead thoroughly until a smooth, cohesive beef mixture forms
- Shape into ovalShape into oval croquettes (50g each)
- Roll in fineRoll in fine breadcrumbs, pressing lightly to ensure an even coating
- Fry in hotFry in hot oil at 175°C for 4 to 5 minutes until deep golden brown and cooked to an internal temperature of 70°C
- Drain on paperDrain on paper towels and serve warm
Questions
How long does Bolinho de Carne take?
About 20 minutes of prep and 4 minutes of cooking — 24 minutes total, yielding 15 croquettes.
What is the difference between bolinho de carne and coxinha?
The dough: coxinha is shaped from cooked potato-starch dough, while bolinho de carne is a ground-beef croquette bound with egg and flour or breadcrumbs — simpler, softer, faster.
Can I bake these instead of frying?
You can (200°C, oiled, 20 minutes, turned once) but the boteco crust belongs to the fry. Baked is the weekday version.