Bread and eggs croquettes with cheese, tasty bread balls to be made fried or baked for a lighter recipe. How to use leftover sandwich bread? From today, with this recycling recipe you can recover sandwich bread trimmings and leftover egg yolks from other preparations. Like grandma’s bread balls, you can choose to make the fried croquettes or prepare the baked bread balls.
Usually, when I make ugly but tasty with almonds, the sweet salami or the cat tongues where these treats’ recipe only requires egg whites, I always have to find something to use the leftover yolks.
Well yes, with today’s recipe I’ve solved it: good, simple, but above all fast, the stale bread croquettes are a tasty solution, I flavored them with rosemary, but you can use aromatic herbs of your choice such as basil, sage, etc.
Follow me in my kitchen, let’s see together how to make them!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 369.25 (Kcal)
- Carbohydrates 20.23 (g) of which sugars 2.42 (g)
- Proteins 15.48 (g)
- Fat 25.37 (g) of which saturated 8.96 (g)of which unsaturated 15.71 (g)
- Fibers 2.31 (g)
- Sodium 1,030.58 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.25 oz sandwich bread (6 slices)
- 3.53 oz grated Parmesan cheese
- 4 yolks
- 1 shallot
- 2 sprigs rosemary
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- 1.06 oz breadcrumbs
- to taste seed oil (for frying)
Tools
- Mixer
- Frying Pan
Recipe
Chop a shallot and brown it in two tablespoons of oil.
In a food processor, blend the sandwich bread with the crusts along with the cleaned rosemary needles, once chopped, transfer everything to a bowl.
Add the yolks, grated Parmesan cheese, browned shallot, salt, and pepper and mix all the ingredients together until you get a homogeneous mixture.
Take a portion of the mixture and form the croquettes by shaping them into a cylinder with slightly pressed ends, then roll them in breadcrumbs and fry them in abundant seed oil.
Turn them with a skimmer until they are well browned on all sides, then drain and place them on a plate covered with absorbent paper to remove excess oil. Serve the bread croquettes hot.
If you want a lighter version of this recipe, you can make the balls without frying by opting for baking.
Line a baking dish with parchment paper, place the prepared croquettes (without rolling them in breadcrumbs) next to each other, sprinkle with Parmesan cheese, drizzle with a little oil, and bake in a hot oven at 392°F for about 10 minutes, or until they are golden.
Storage and Tips
Storage: the bread croquettes are best consumed immediately after preparation. You can store them raw in the fridge for 1-2 days covered with food-grade cling film and cook them when needed.
Tips: if you use large eggs, 3 yolks are enough. It’s not necessary to roll them in beaten egg before rolling them in breadcrumbs. You can use any aromatic herb you like, such as basil, sage, rosemary, parsley, etc.
