Air Fryer Croquettes

Beef ragout

• 25 g Unsalted butter
• 1 small Yellow onion
• 200 g Beef stew meat
• 30 g Plain flour
• 250 ml Beef stock
• 100 ml Whole milk
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

Coating and air frying

• 1 Egg
• 60 g Panko breadcrumbs
• 1 tbsp Sunflower oil
• 1 tbsp Dijon mustard, to serve

1. Finely chop the onion. Cut the beef into very small pieces so the filling holds together.
2. Melt the butter in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened but not browned.
3. Add the beef and cook for 5 to 7 minutes, stirring, until it has lost its raw colour. Season with the salt and pepper.
4. Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in the beef stock, then the milk, until smooth.
5. Reduce to low and simmer, stirring often, for 12 to 15 minutes until very thick and it pulls away from the pan. Scrape into a bowl and cool for 15 minutes.
6. Cover and chill the ragout for 45 minutes, until firm enough to shape. Line a tray to hold the croquettes as you form them.
7. Beat the egg in a bowl. Shape the chilled ragout into 6 small cylinders, then coat each in egg and roll in panko breadcrumbs to cover completely.
8. Preheat the air fryer to 200°C (390°F) for 3 minutes. Brush the croquettes lightly with sunflower oil, then air-fry for 10 to 12 minutes, turning halfway, until crisp and deep golden.
9. Rest for 2 minutes so the filling is less molten. Serve hot with dijon mustard for dipping.

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