Prep 30 mins
Cook 30 mins
Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.
- 600 g fresh veal (or use left-over chicken or turkey, 1lb 5oz) or 600 g beef (or use left-over chicken or turkey, 1lb 5oz)
- salt and pepper
- 75 g butter (2 1/2 oz)
- 1 tablespoon vegetable oil
- 1⁄2 cup white wine
- 1 small onion, finely chopped
- 1 clove
- 2 bay leaves
- 1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon mace
- 2 sprigs parsley, finely chopped
- 3⁄4 teaspoon thyme
- 2 teaspoons lemon zest (or a squeeze of lemon juice)
- 2 cups water (or chicken stock)
- 40 g all-purpose flour (1.5 oz)
- 3 eggs, separated into yolks and whites
- 4 cups fine breadcrumbs (beschuit) or 4 cups crushed dutch rusks (beschuit)
- vegetable oil, to deep-fry
- If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
- If using veal or beef, season with salt and pepper to taste.
- Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
- Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
- Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
- Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
- Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
- Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
- Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
- Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!
This recipe makes absolutely delicious kroketten. My in-laws immigrated from the Netherlands and my husband grew up eating kroketten. He sent me this recipe recently asking me to try making them. I used chicken leftover from a grocery store rotisserie chicken, so the meat was already very tender. The stock smelled amazing as it simmered, and the mixture tasted fantastic. I think the nutmeg gives it an especially interesting flavor. The mixture was very sticky and didn't form easily into rolls even though it was completely cool, so I think next time I will add a bit more flour and let it thicken more. That being said, I was able to form them well enough to fry even if they didn't look very pretty (that part was the most difficult). I did a shallow fry in a 12-in skillet, as we don't have a deep fryer, and it worked perfectly. They tasted amazing, the inside was soft and creamy, and my 7-year-old declared that it was his "new favorite chicken meal." I'll definitely be making these again.
I used rice and potato flour as well as gluten free bread crumbs to make these. They turned out incredible! It had been 5 years since I had a kroket (since finding out I need to be gluten free)...these brought tears of joy to my eyes! thank you!! I was so afraid to try to make them, and it was so easy! My husband thought they were better than the ones we had in Holland!
A huge hit with everyone: I made a kilo for a dinner party and there were none left over. I made these using 2/3 ground veal and 1/3 spicy pork sausage meat to give it a mild bite. I didn't have lemon juice but the flavour was still terrific. Instead of regular flour I thickened the roux with potato flour. I didn't separate the eggs, just beat them and used them to dip the meatballs before rolling them in the crumbs. For those who don't like to deep fry, you can get away with shallow frying them because only the egg-crumb exterior has to cook: the inside just has to heat up and 'melt', so it's pretty fast. What's great about this recipe is how forgiving it is - you can substitute ingredients and try different variations. It's a bit labour intensive to make because the meat has to be chilled and rolled, but great for special occasions.