{"id":3812,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/polpete-croates\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"polpete-croates","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/polpete-croates\/","title":{"rendered":"Polpete croates"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-polpete{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  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*,#recipe-fr-hr-polpete *::before,#recipe-fr-hr-polpete *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-polpete{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-polpete .gj-hero{display:none}#recipe-fr-hr-polpete .gj-title{font-size:24pt}#recipe-fr-hr-polpete .gj-fact,#recipe-fr-hr-polpete .gj-nutri-row>div,#recipe-fr-hr-polpete .gj-ing-group,#recipe-fr-hr-polpete .gj-info-card,#recipe-fr-hr-polpete .gj-steps>li,#recipe-fr-hr-polpete .gj-pull,#recipe-fr-hr-polpete .gj-rail,#recipe-fr-hr-polpete .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-polpete .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-polpete .gj-rail *{color:#111!important}#recipe-fr-hr-polpete .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-polpete\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-polpete\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Galettes de viande \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-polpete\"><span class=\"gj-title-main\"><b>Polpete croates<\/b> de b\u0153uf et de porc<\/span> <span class=\"gj-title-accent gj-serif\">\u00e0 la cro\u00fbte fine et au c\u0153ur moelleux<\/span><\/h2>\n    <p class=\"gj-sub\">Des polpete de b\u0153uf et porc, li\u00e9es au lait, \u00e0 la chapelure, \u00e0 l\u2019\u0153uf et au persil, sont po\u00eal\u00e9es jusqu\u2019\u00e0 une cro\u00fbte brune et un c\u0153ur juteux.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Cuisson peu profonde \u00e0 la po\u00eale<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Facile<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>8 polpete, 4 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 550 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Polpete-3.webp\" alt=\"Polpete dor\u00e9es avec une galette coup\u00e9e, blettes, pommes de terre et pain\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Les galettes aplaties montrent une cro\u00fbte sombre et un int\u00e9rieur moelleux, accompagn\u00e9s de blettes et de pommes de terre.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-polpete\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-polpete\">Un m\u00e9lange peu travaill\u00e9 et une po\u00eale bien r\u00e9gl\u00e9e<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Les polpete sont des galettes de viande hach\u00e9e courantes sur la c\u00f4te dalmate et dans d\u2019autres parties de la Croatie. Elles peuvent \u00eatre servies seules, avec une sauce tomate ou comme \u00e9l\u00e9ment d\u2019un repas accompagn\u00e9 de pommes de terre et de blitva. La version pr\u00e9sent\u00e9e reste centr\u00e9e sur la viande : b\u0153uf et porc en proportions \u00e9gales, oignon adouci, ail, persil, paprika et une liaison de chapelure imbib\u00e9e de lait. La forme est plate, non sph\u00e9rique, afin de cuire rapidement et de d\u00e9velopper une large surface dor\u00e9e.<\/p><blockquote class=\"gj-pull\">Le repos au froid hydrate la chapelure et raffermit le gras; il remplace avantageusement un m\u00e9lange trop \u00e9nergique.<\/blockquote><p>La chapelure n\u2019est pas un simple remplissage. Hydrat\u00e9e avec le lait, elle retient les jus que la viande lib\u00e8re sous l\u2019effet de la chaleur. Si elle est ajout\u00e9e s\u00e8che, elle absorbe tardivement l\u2019humidit\u00e9 et peut donner un c\u0153ur friable. L\u2019oignon est tr\u00e8s finement hach\u00e9 puis bri\u00e8vement assoupli; cru et coup\u00e9 trop gros, il reste croquant lorsque la viande est d\u00e9j\u00e0 cuite. Tous les \u00e9l\u00e9ments doivent \u00eatre froids au moment du m\u00e9lange.<\/p><p>Le travail de la farce reste limit\u00e9. Un p\u00e9trissage \u00e9nergique extrait les prot\u00e9ines et transforme la galette en masse serr\u00e9e, proche d\u2019une saucisse. Les ingr\u00e9dients sont pli\u00e9s ensemble jusqu\u2019\u00e0 ce qu\u2019aucune poche de chapelure ne demeure. Vingt minutes au r\u00e9frig\u00e9rateur raffermissent le gras, donnent \u00e0 la chapelure le temps de s\u2019hydrater et facilitent la division en huit portions \u00e9gales. Une petite d\u00e9pression au centre r\u00e9duit le bombement pendant la cuisson.<\/p><\/div><div class=\"gj-copy-col\"><p>La po\u00eale doit \u00eatre chaude, mais l\u2019huile ne doit pas fumer. Les polpete sont d\u00e9pos\u00e9es en deux fourn\u00e9es afin que la temp\u00e9rature ne chute pas. Elles restent immobiles assez longtemps pour former une cro\u00fbte; les d\u00e9placer sans cesse d\u00e9chire cette surface et lib\u00e8re les jus. Une seule rotation suffit g\u00e9n\u00e9ralement. La chaleur est ensuite r\u00e9duite si la couleur progresse plus vite que la temp\u00e9rature int\u00e9rieure.<\/p><p>Comme les galettes associent deux viandes hach\u00e9es, la temp\u00e9rature au centre du morceau le plus \u00e9pais doit atteindre au moins 71 \u00b0C. Cette valeur se mesure depuis le c\u00f4t\u00e9 pour que la sonde reste au milieu. Une temp\u00e9rature s\u00fbre n\u2019exige pas un int\u00e9rieur sec : cinq minutes de repos hors de la po\u00eale permettent aux jus de se redistribuer. La coupe doit montrer une texture uniforme, humide et sans zone crue.<\/p><p>Le service le plus lisible associe deux polpete \u00e0 des pommes de terre et des blettes, \u00e0 une salade ou \u00e0 un morceau de pain. Une sauce peut \u00eatre ajout\u00e9e, mais elle ne doit pas recouvrir imm\u00e9diatement toute la cro\u00fbte. R\u00e9chauff\u00e9es doucement, les galettes restent agr\u00e9ables le lendemain. La ma\u00eetrise vient surtout de trois points : chapelure correctement imbib\u00e9e, m\u00e9lange peu travaill\u00e9 et contr\u00f4le r\u00e9el de la temp\u00e9rature.<\/p><p>La taille \u00e9gale des portions \u00e9vite de choisir entre une cro\u00fbte br\u00fbl\u00e9e et un c\u0153ur insuffisamment cuit. Une balance permet de diviser la masse en huit morceaux proches, puis les mains humides lissent les bords sans ajouter de farine. Les galettes peuvent \u00eatre form\u00e9es quelques heures \u00e0 l\u2019avance et conserv\u00e9es couvertes au froid. Elles reviennent dix minutes \u00e0 temp\u00e9rature ambiante avant la po\u00eale, juste assez pour limiter le choc thermique. Ce contr\u00f4le r\u00e9gulier rend chaque fourn\u00e9e comparable et facilite un service simultan\u00e9 \u00e0 table.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-polpete\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du m\u00e9lange froid \u00e0 la cro\u00fbte brune<\/p><h3 id=\"recipe-timeline-fr-hr-polpete\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 45 min \u00b7 Repos : 20 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Assouplir l\u2019oignon et imbiber la chapelure.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT15M\">0:15<\/time><span>M\u00e9langer bri\u00e8vement la viande et les aromates.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Former huit galettes apr\u00e8s le repos au froid.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Po\u00ealer en deux fourn\u00e9es et v\u00e9rifier 71 \u00b0C.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> L\u2019oignon est bri\u00e8vement assoupli et la chapelure absorbe le lait. Le b\u0153uf et le porc hach\u00e9s sont ensuite r\u00e9unis avec ail, \u0153uf, chapelure hydrat\u00e9e, persil, paprika, sel et poivre, sans p\u00e9trissage prolong\u00e9. La masse repose vingt minutes au r\u00e9frig\u00e9rateur puis se divise en huit galettes aplaties, chacune marqu\u00e9e d\u2019une l\u00e9g\u00e8re d\u00e9pression au centre. Les polpete cuisent dans une fine couche d\u2019huile, en deux fourn\u00e9es, jusqu\u2019\u00e0 obtenir une cro\u00fbte brun dor\u00e9 des deux c\u00f4t\u00e9s. Le centre du morceau le plus \u00e9pais atteint au moins 71 \u00b0C. Cinq minutes de repos pr\u00e9servent les jus avant le service. Deux galettes constituent une portion.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-polpete\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-polpete\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-polpete\">\n  <h4 id=\"recipe-ing-1-fr-hr-polpete\">Pour le m\u00e9lange<\/h4>\n  <ul>\n    <li><strong>300 g de b\u0153uf hach\u00e9<\/strong><\/li><li><strong>300 g de porc hach\u00e9<\/strong><\/li><li><strong>100 g d\u2019oignon, tr\u00e8s finement hach\u00e9<\/strong><\/li><li><strong>2 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>1 gros \u0153uf<\/strong><\/li><li><strong>70 g de chapelure<\/strong><\/li><li><strong>80 ml de lait entier<\/strong><\/li><li><strong>20 g de persil plat, finement hach\u00e9<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-polpete\">\n  <h4 id=\"recipe-ing-2-fr-hr-polpete\">Pour la cuisson<\/h4>\n  <ul>\n    <li><strong>45 ml d\u2019huile de tournesol<\/strong><em>L\u2019estimation nutritionnelle compte environ 20 ml d\u2019huile absorb\u00e9e.<\/em><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du gluten, du lait et de l\u2019\u0153uf. Le lait peut \u00eatre remplac\u00e9 par de l\u2019eau ou un bouillon non sal\u00e9; une chapelure sans gluten de pouvoir absorbant comparable convient.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-polpete\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-polpete\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Former les galettes<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Assouplir l\u2019oignon<\/p><p class=\"gj-step-x\">Cuire l\u2019oignon avec une petite quantit\u00e9 d\u2019huile pendant 5 minutes \u00e0 feu doux, sans coloration, puis laisser refroidir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Hydrater la chapelure<\/p><p class=\"gj-step-x\">Verser le lait sur la chapelure et attendre 5 minutes, jusqu\u2019\u00e0 absorption compl\u00e8te.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">M\u00e9langer bri\u00e8vement<\/p><p class=\"gj-step-x\">R\u00e9unir viandes, oignon, ail, \u0153uf, chapelure, persil, paprika, sel et poivre. M\u00e9langer juste assez pour r\u00e9partir les ingr\u00e9dients.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faire reposer et fa\u00e7onner<\/p><p class=\"gj-step-x\">R\u00e9frig\u00e9rer 20 minutes, diviser en 8 portions \u00e9gales, aplatir \u00e0 environ 2 cm et creuser l\u00e9g\u00e8rement le centre.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Po\u00ealer et contr\u00f4ler<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Chauffer la po\u00eale<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile \u00e0 feu moyen dans une grande po\u00eale. Elle doit miroiter sans fumer.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire en deux fourn\u00e9es<\/p><p class=\"gj-step-x\">Po\u00ealer les galettes 4 \u00e0 5 minutes sur la premi\u00e8re face, retourner une fois et poursuivre 4 minutes, en r\u00e9duisant le feu si n\u00e9cessaire.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">V\u00e9rifier et reposer<\/p><p class=\"gj-step-x\">Contr\u00f4ler au moins 71 \u00b0C au centre du morceau le plus \u00e9pais, puis laisser reposer les polpete 5 minutes avant de servir.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-polpete\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-polpete\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir deux polpete avec blettes et pommes de terre, pur\u00e9e, salade de chou ou pain. Une cuiller\u00e9e d\u2019ajvar peut \u00eatre propos\u00e9e s\u00e9par\u00e9ment.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver 3 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer couvert \u00e0 feu doux ou au four jusqu\u2019\u00e0 74 \u00b0C. Congeler les polpete cuites jusqu\u2019\u00e0 2 mois.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Employer uniquement du b\u0153uf en ajoutant 15 ml d\u2019huile au m\u00e9lange.<\/li><li>Remplacer le persil par une petite quantit\u00e9 de marjolaine fra\u00eeche.<\/li><li>Ajouter 1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde douce \u00e0 la farce.<\/li><li>Cuire au four \u00e0 210 \u00b0C en retournant \u00e0 mi-cuisson, tout en contr\u00f4lant 71 \u00b0C.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Refroidir l\u2019oignon avant de l\u2019ajouter \u00e0 la viande.<\/li><li>M\u00e9langer avec les doigts \u00e9cart\u00e9s plut\u00f4t qu\u2019en p\u00e9trissant la masse.<\/li><li>Ne pas surcharger la po\u00eale, sous peine de cuire les galettes \u00e0 la vapeur.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande po\u00eale<\/li><li>Saladier<\/li><li>Balance de cuisine<\/li><li>Spatule fine<\/li><li>Thermom\u00e8tre \u00e0 sonde<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-polpete\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-polpete\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 550 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 39 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1050 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 2 polpete. <strong>Allerg\u00e8nes principaux :<\/strong> gluten, lait et \u0153uf. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une galette, pas une masse compacte<\/p>\n    <p class=\"gj-close-quote\">La cro\u00fbte peut \u00eatre franchement brune tandis que le centre reste tendre, \u00e0 condition de mesurer plut\u00f4t que de prolonger au hasard.<\/p>\n    <p class=\"gj-close-copy\">Le contraste recherch\u00e9 na\u00eet d\u2019un m\u00e9lange souple et d\u2019une cuisson courte. 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