Name: Scallion Beet Ham Croquettes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Russian
Ingredients: 400 g cooked ham, ground or finely chopped; 300 g raw beets, peeled and shredded; 6 scallions, finely chopped; 2 large eggs, lightly beaten; 100 g dry breadcrumbs, divided; 2 tablespoons all-purpose flour; 60 ml neutral oil, such as vegetable or sunflower, for frying; 200 g sour cream, for serving; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

Ground ham mixed with shredded beets and scallions, formed into patties, breaded lightly, and fried crisp, served with sour cream for dipping. An original twist on Russian kotleti that prominently features beets for moisture and vibrant hue in every bite. Approximate cook time is 40 minutes.

Cultural Background

Kotleti emerged in 19th-century Russia as an adaptation of French cotelettes, evolving from breaded cutlets into everyday pan-fried meat patties enjoyed across the former Soviet Union. Traditional versions rely on ground meat, soaked bread, and onions for juiciness, often served with sour cream in home cooking. This dish draws from that heritage while incorporating beets, a staple root vegetable in Eastern European cuisine known for its earthy sweetness and vivid color in dishes like borscht.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

400 g cooked ham, ground or finely chopped
300 g raw beets, peeled and shredded
6 scallions, finely chopped
2 large eggs, lightly beaten
100 g dry breadcrumbs, divided
2 tablespoons all-purpose flour
60 ml neutral oil, such as vegetable or sunflower, for frying
200 g sour cream, for serving
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In a large mixing bowl, combine the ground ham, shredded beets, chopped scallions, one beaten egg, 50 g of the breadcrumbs, salt, and pepper; mix thoroughly until the mixture holds together, using your hands for even distribution and noting the vibrant pink hue from the beets.
Divide the mixture into 8 equal portions and shape each into an oval or round patty about 1 cm thick and 8 cm wide; place on a plate and chill in the refrigerator for 10 minutes to firm up.
Set up a breading station with the flour in one shallow dish, the remaining beaten egg in a second, and the remaining 50 g breadcrumbs in a third; lightly coat each patty in flour, dip in egg, then roll in breadcrumbs, shaking off excess at each step for a light, even crust.
Heat the oil in a large skillet over medium heat until shimmering, about 180°C if using a thermometer; fry the patties in batches for 4-5 minutes per side until golden brown and crisp on the outside, with an internal temperature of at least 74°C, adjusting heat to prevent burning.
Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil for 1-2 minutes; serve immediately with dollops of sour cream on the side or drizzled over the top.

Tips

- Grate the beets on the large holes of a box grater and squeeze out a small amount of excess liquid if the mixture feels too wet to hold shape during forming.
- Avoid overcrowding the skillet during frying, as this lowers the oil temperature and results in soggy rather than crisp croquettes.
- If ham is very salty, reduce added salt or substitute with a milder cooked meat like leftover roast pork.

Nutrition

Calories: 420
Protein: 28 g
Carbs: 25 g
Fat: 24 g