Name: Savory Feta Beef Croquettes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 pounds ground beef; 8 ounces traditional feta cheese crumbled; 2 tablespoons minced garlic paste; 2 teaspoons dried oregano; 1/2 cup plain Greek yogurt; 1/4 cup all-purpose flour; 1 teaspoon iodized salt; 1/2 teaspoon ground black pepper; 1 teaspoon onion powder; 2 cups Italian-seasoned panko; 2 tablespoons extra-virgin olive oil for brushing

Description

Ground beef mixed with crumbled feta, garlic paste, oregano, and a bit of flour or yogurt for binding yields crispy exterior croquettes bursting with salty umami and protein. Form, bake until golden, portion, and freeze for convenient cool lunches that deliver comfort food satisfaction around 550 calories each. Completed in 40 minutes with available cheeses and beef.

Cultural Background

Croquettes originated in 19th-century France as a way to repurpose leftovers into fried patties, later spreading across Europe and adapted in Mediterranean cuisines with local cheeses and herbs. This version draws inspiration from Greek flavors using feta and oregano in hearty meat dishes, blended with American comfort food traditions of baked or fried beef patties for satisfying, portable meals.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

2 pounds ground beef
8 ounces traditional feta cheese crumbled
2 tablespoons minced garlic paste
2 teaspoons dried oregano
1/2 cup plain Greek yogurt
1/4 cup all-purpose flour
1 teaspoon iodized salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
2 cups Italian-seasoned panko
2 tablespoons extra-virgin olive oil for brushing

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl combine the ground beef, crumbled feta, garlic paste, oregano, Greek yogurt, flour, salt, pepper, and onion powder until evenly mixed and the mixture holds together when pressed.
Divide the mixture into 8 equal portions and shape each into an oval or cylindrical croquette about 3 inches long and 1.5 inches thick.
Place the panko in a shallow dish and roll each croquette evenly in the panko to coat all sides pressing gently to adhere.
Arrange the coated croquettes on the prepared baking sheet and lightly brush the tops and sides with olive oil.
Bake for 18-22 minutes until the exterior is golden brown and the internal temperature reaches 160 degrees Fahrenheit turning the sheet halfway through if needed for even browning.
Remove from the oven and let cool completely on the baking sheet for 10 minutes before portioning into individual servings.
Once cooled transfer to freezer-safe containers or bags separating layers with parchment paper and freeze for up to 3 months.

Tips

- Use cold ingredients and work quickly when mixing to keep the fat in the beef from melting which helps the croquettes hold their shape during baking.
- Avoid overmixing the beef mixture as it can make the croquettes tough instead of tender and juicy.
- Substitute plain panko mixed with a pinch of oregano if Italian-seasoned is unavailable or add a dash of garlic powder for extra flavor.

Nutrition

Calories: 550
Protein: 38 grams
Carbs: 22 grams
Fat: 32 grams