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Beef Cheek Croquettes

Camp Oven Method

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An easy way to take leftover Beef Cheek to the next level. Perfect as finger food or a snack on its own!
Prep time
10 Minutes
Cook time
Until Browned
Black Wattle Briquettes 4kg Bag
Black Wattle Charcoal 4kg Bag
Best cooked on
Corona Kettle BBQ


Leftover Beef Cheek (pulled from 2 cheeks)
Panko Breadcrumbs
1/2 Dozen Eggs
2 x Blocks of Mozzarella Cheese (slice into sticks)
Vegetable Oil

To Serve

Spicy Mayo

  1. Prep the Corona Kettle BBQ for a direct cook with Charmate Fuel by pouring the charcoal into the two fuel baskets in the middle of the bbq.

  2. Prep the croquettes by slicing the mozzarella into sticks, roughly 6 cms. Prepare three separate bowls for the flour, beaten eggs and panko bread crumbs. Prepare a medium-sized tray and line with baking paper.

  3. Mould the pulled beef cheek around the cheese sticks until fully covered. Cover them in flour, followed by egg and then panko crumbs. Dip again in the egg and panko to double crumb the beef. Once fully crumbed, transfer to the tray.

  4. Pour 1L of oil into the Charmate 4.5 Quart Cast Iron Camp Oven and place directly in the middle of the grate. WARNING: You're aiming for a temperature of 165°C, Be careful to keep an eye on the oil as it rises in temperature. If it exceeds the target temperature remove it carefully to avoid risk of a fat fire.

  5. Once the oil in the camp oven has reached 165°C, carefully drop the croquettes into the oil and cook one at a time until crispy and golden brown. Once finished, remove from the oil with a stranger and back onto the tray.

  6. Serve and enjoy!