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- 1/2 RED SWEET PEPPER, in small strips
- 200 GRAM BEEF,
prepared and in small pieces
- 1/2 ONION, chopped
- 1/2 TSP PAPRIKA POWDER
- 2 GELATIN LEAVES, soaked
- 50 GRAM BUTTER
- 125 GRAM FLOUR
- 3/4 CUP BEEF STOCK
- 75 GRAM BREADCRUMBS
- 2 EGG WHITES
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- 8 TOMATOES
- 50 GRAM CHEESE, grated
- 1 ONION, chopped
- 8 SARDINES, cut
- 50 GRAM BREADCRUMBS
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Melt the
butter and add 75 gram flour; heat slowly for three minutes
whilst stirring. Add the stock and bring this to the
boil, keep stirring. Add the beef, the pepper, the onion and
the paprika powder and simmer a few minutes. Switch off the heat and add the gelatin
and salt and pepper to taste. Allow the
mixture to cool down. Form croquette shapes. Take out
three plates, put bread crumbs in one, remaining flour in
the other and egg white in the third. Roll each croquette
through flour, then through egg white and finally through
bread crumbs. Put them back into the fridge for 1 hour. Deep
fry until golden brown, approximately 4 minutes.
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Cut the top off the tomatoes and take the
insides out with a spoon. Mix the sardines with the onion
and the breadcrumbs and stuff the tomatoes with this
mixture. Sprinkle the cheese on top and put the tomatoes
under the grill for a few minutes until the cheese has
melted and has become light brown.
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