Continental Recipe

Kroket (Dutch Beef Croquette)

2 Mins read

Kroket (Dutch Beef Croquette)

Kroket is a modern Dutch counterpart to the classic French croquettes, consisting of ingredients such as meat, seafood, cheese, and gravy that are refrigerated, rolled into logs, breaded and deep-fried until they develop a golden-brown color

Today, kroketten can also be served in a croquette sandwich or accompanied by French fries, in numerous varieties such as goulash kroket, prawn kroket, and vegetarian kroket.

 

 

RECIPE INGREDIENTS

For the potato dough:

3 lb potatoes , peeled and finely diced

1 3/4 cup all-purpose flour

5 1/4 tablespoons unsalted butter

1 cup milk

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground white pepper

1 teaspoon salt

 

For the filling:

2 tablespoons unsalted butter

1 large onion , finely diced

3 cloves garlic , chopped

8 oz. chicken thighs (or breast), finely diced

8 oz. carrots , finely diced

1/2 cup coconut milk

2 scallions , finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

5 tablespoons water

 

For frying:

3 tablespoons all-purpose flour

6 tablespoons water

10 oz breadcrumbs (more or less)

Vegetable oil

 

 

DIRECTIONS ON KROKET (DUTCH BEEF CROQUETTE)

Filling:

Melt the butter in a Dutch oven over medium / low heat. Add the onions and garlic and cook stirring constantly, until tender and fragrant.

Add the chicken, and sauté for 10 minutes, stirring frequently. Add the coconut milk, carrots, salt, white pepper, and nutmeg.

Cook for about 30 minutes until the carrots are tender and the liquid has been absorbed. Add the spring onions and mix.

To thicken the stuffing, combine the flour and water in a bowl and whisk, then pour the mixture into the pot, stir and cook until the stuffing thickens.

Let it cool completely before using or before storing it in the refrigerator if it is prepared the day before.

 

Potato dough:

Steam the potatoes until they can be easily mashed.

Using a potato masher, smooth the mashed potatoes while still piping hot.

Preheat a large, non-stick coated Dutch oven. Add milk and butter and bring to a boil. Add the pepper, nutmeg and salt. Stir.

Add the flour and stir vigorously until a dough forms. Remove from the heat and add this paste to the mashed potatoes and stir vigorously to combine the two.

 

Shaping:

Lightly oil the palms of both hands.

Divide the potato dough into balls of about 40 grams each and cover them to prevent them from drying out.

Lightly flatten each ball of dough to form a circle. Place about 1/2 tablespoon of the stuffing in the middle of the circle, then bring the two sides together to enclose the stuffing.

Give an oval shape. Place the krokets on a large baking sheet lined with parchment paper.

 

Frying:

Whisk the flour and water in a bowl

Dip each kroket in this flour mixture, then coat with breadcrumbs. Repeat the process with everything else.

Place the kroket in the freezer for at least 90 minutes before frying.

Preheat a large quantity of oil in a deep frying pan over medium heat and bring it to 350 F (170°C), a temperature which should be maintained throughout the frying time.

Fry about 4 to 5 kroket at a time, until golden brown on both sides.

Remove the kroket from the oil with a large slotted spoon and drain on paper towels or a cooling rack and enjoy hot or warm.

 

HERE ARE MORE DUTCH RECIPES

HOMEMADE FRIKANDELLEN RECIPE

DUTCH PANCAKES

DUTCH BREAKFAST CAKE

 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Kroket (Dutch Beef Croquette)

Rating: 5.0/5
( 1 voted )
Serves: 3 Prep Time: Cooking Time: Nutrition facts: 100 calories 5 grams fat

Ingredients

For the potato dough:
3 lb potatoes , peeled and finely diced
1 3/4 cup all-purpose flour
5 1/4 tablespoons unsalted butter
1 cup milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground white pepper
1 teaspoon salt
For the filling:
2 tablespoons unsalted butter
1 large onion , finely diced
3 cloves garlic , chopped
8 oz. chicken thighs (or breast), finely diced
8 oz. carrots , finely diced
1/2 cup coconut milk
2 scallions , finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
5 tablespoons water
For frying:
3 tablespoons all-purpose flour
6 tablespoons water
10 oz breadcrumbs (more or less)
Vegetable oil

Instructions

  • Filling:
  • Melt the butter in a Dutch oven over medium / low heat. Add the onions and garlic and cook stirring constantly, until tender and fragrant.
  • Add the chicken, and sauté for 10 minutes, stirring frequently. Add the coconut milk, carrots, salt, white pepper, and nutmeg.
  • Cook for about 30 minutes until the carrots are tender and the liquid has been absorbed. Add the spring onions and mix.
  • To thicken the stuffing, combine the flour and water in a bowl and whisk, then pour the mixture into the pot, stir and cook until the stuffing thickens.
  • Let it cool completely before using or before storing it in the refrigerator if it is prepared the day before.
  • Potato dough:
  • Steam the potatoes until they can be easily mashed.
  • Using a potato masher, smooth the mashed potatoes while still piping hot.
  • Preheat a large, non-stick coated Dutch oven. Add milk and butter and bring to a boil. Add the pepper, nutmeg and salt. Stir.
  • Add the flour and stir vigorously until a dough forms. Remove from the heat and add this paste to the mashed potatoes and stir vigorously to combine the two.
  • Shaping:
  • Lightly oil the palms of both hands.
  • Divide the potato dough into balls of about 40 grams each and cover them to prevent them from drying out.
  • Lightly flatten each ball of dough to form a circle. Place about 1/2 tablespoon of the stuffing in the middle of the circle, then bring the two sides together to enclose the stuffing.
  • Give an oval shape. Place the krokets on a large baking sheet lined with parchment paper.
  • Frying:
  • Whisk the flour and water in a bowl
  • Dip each kroket in this flour mixture, then coat with breadcrumbs. Repeat the process with everything else.
  • Place the kroket in the freezer for at least 90 minutes before frying.
  • Preheat a large quantity of oil in a deep frying pan over medium heat and bring it to 350 F (170°C), a temperature which should be maintained throughout the frying time.
  • Fry about 4 to 5 kroket at a time, until golden brown on both sides.
  • Remove the kroket from the oil with a large slotted spoon and drain on paper towels or a cooling rack and enjoy hot or warm.
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