Oatmeal Crusted Oxtail Croquettes

Oatmeal crusted oxtail croquettes made with shredded oxtail, mashed potatoes, rolled oats, and fried until crisp and golden.  From a random tram stop discovery to turning leftovers into something unexpectedly special. Proof that good food finds you when you least expect it. #oxtailcroquettes

I was not planning to cook oxtail in Zurich. In fact, finding off cuts of meat here has been one of my biggest struggles since settling into daily life rather than tourist mode. Then one day, while riding the tram past Albisriederplatz, I spotted a butchery called Fleisch Discount. The name alone was enough to catch my attention.

I told my daughter, “Let’s hop off for a bit.” We still had time on our 30-minute ticket anyway.

That decision felt like striking gold. Inside was a treasure trove of cuts I had been missing for weeks. Pork belly, beef ribs, offal, and right there in front of me, oxtails. I had been in Zurich many times before, but this was the first time I felt like I was living here, shopping like a local, discovering places by accident instead of itinerary.

I bought far more than planned. Emotion took over. And honestly, I did not regret it.

Cooking Like a Kiwi Far From Home

Back in New Zealand, meat is abundant and comparatively inexpensive. You cook freely without overthinking portions or cuts. Here, every purchase feels considered. So when I finally had access to oxtail again, I cooked a proper, slow, melt-in-your-mouth stew for myself and my daughter.

It was deeply satisfying. Maybe too satisfying.

I cooked too much.

Three large pieces of oxtail sat in the fridge the next day, already tender, already rich, and too precious to waste. Throwing them back into another stew felt lazy. I wanted to turn them into something different.

That was when croquettes came to mind.

From Leftovers to Croquettes

Croquettes are one of those formats that exist purely to give leftovers a second life. Meat, potatoes, binding, coating, fry. Simple in concept, but endlessly adaptable. I had leftover potatoes from another meal, and the oxtail was already seasoned and gelatine-rich from the stew.

The problem was breadcrumbs.

I did not have any.

What I did have was oatmeal.

Why Oatmeal Works

Rolled oats are not traditional breading, but they make sense when you think about it. They toast beautifully in hot oil, they add texture, and they bring a subtle nuttiness that works well with rich meats like oxtail.

I wanted to pulse them lightly, not into flour but into rough crumbs but I don’t have a spice grinder in here, so if you will be doing this at home I recommend you to do this step to get better crunchier results. Anyways my crust came out crunchy even without pulsing them, giving the croquettes structure without masking the flavour inside.

Sometimes experimentation works not because it is clever, but because it is logical.

The Comfort of Oxtail

Oxtail has always been one of my favourite cuts. It demands patience but rewards you generously. When slow-cooked, it becomes silky, deeply savoury, and almost buttery. That richness pairs perfectly with mashed potatoes, which absorb flavour while keeping everything grounded.

These croquettes were crisp on the outside and soft inside. The oxtail stayed the star. The oatmeal crust did not compete. It supported.

This was not food for my mum. This was food for me and my daughter. A reminder that even in a new country, with unfamiliar routines, you can still cook things that feel like home.

Living, Not Visiting

What struck me most while making these croquettes was the shift in mindset. I was no longer cooking as a traveller improvising meals. I was cooking as someone living here, discovering shops, adapting ingredients, solving problems creatively.

These oatmeal crusted oxtail croquettes are not traditional. They are not tied to a single cuisine. They are a product of circumstance, curiosity, and leftovers.

And sometimes, those dishes end up being the most satisfying of all.

Oatmeal Crusted Oxtail Croquettes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 6 1x
• Category: Snack
• Cuisine: Ang Sarap Original

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Description

Oatmeal crusted oxtail croquettes made with shredded oxtail, mashed potatoes, rolled oats, and fried until crisp and golden.

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Ingredients

Units USM Scale 1x2x3x

Filling

• 1.5 cups leftover oxtail meat, shredded
• 2 large starchy potatoes, peeled and boiled
• 3 tbsp oxtail stew gravy
• salt
• freshly ground black pepper

Breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 1.5 cups rolled oats

For Frying

• neutral oil, for shallow frying

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Instructions

1. Mash the hot boiled potatoes until smooth. Do not add butter or milk. Mix in the shredded oxtail and stew gravy until fully combined. Season lightly if needed.
2. Spread the mixture onto a tray and refrigerate for at least 1 hour until firm. This helps the croquettes hold their shape.
3. Divide the mixture into 6 equal portions. With damp hands, shape each into a cylinder about 4 inches long.
4. Set up three bowls: flour, egg wash, and oats. Optionally you can pulse the rolled oats in a food processor 3–5 times until coarse crumbs form.
5. Roll each croquette in flour, dip into egg wash, then press firmly into the oats until fully coated.
6. Heat about 1 inch of oil in a heavy pan to 175°C. Fry croquettes in batches for 3–4 minutes, turning carefully, until golden and crisp.
7. Drain briefly on paper towels and serve hot.

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