Broodje Kroket
A classic Dutch sandwich featuring a crispy, deep-fried beef croquette nestled in a soft white roll. Served warm with a smear of mustard, it's a beloved comfort food snack or lunch in the Netherlands.
An original recipe by Forkin
- Total time
- 4 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 1,133 kcal
Allergen information: may contain eggs, gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
ragout
- 50 gbutter, unsalted
- 1 pcsyellow onion, finely minced
- 250 gbeef stew meat, cooked and finely shredded or minced
- 60 gall-purpose flour
- 400 mlbeef broth, warm
- 100 mlwhole milk, warm
- 1 tspgelatin powder, bloomed in 2 tbsp of cold water
- 0.5 tspground nutmeg
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
- 2 tbspfresh parsley, finely chopped
breading
- 120 gall-purpose flour, for dredging
- 2 pcsegg, beaten with 1 tbsp water
- 200 gbreadcrumbs, plain, fine
frying
- 1,000 mlvegetable oil, for frying
assembly
- 4 pcssoft white roll
- 4 tbspmustard
Equipment
deep_pot · cooking_thermometer · shallow_dish · slotted_spoon · wire_rack · saucepan · cutting_board · knife · whisk
The method
Step by step
- 1
In a medium saucepan over medium heat, melt the butter.
About 2 min
- 2
Add the minced yellow onion and sauté until softened and translucent, about 5 minutes.
About 5 min
- 3
Stir in the all-purpose flour from the ragout group and cook for 2 minutes to form a roux.
About 2 min
Cook’s note: Constantly stirring prevents the flour from burning.
- 4
Gradually whisk in the warm beef broth and warm milk until the mixture is smooth.
About 3 min
Cook’s note: Adding warm liquid to the warm roux helps prevent lumps.
- 5
Bring the mixture to a simmer and cook, stirring frequently, until it becomes a very thick paste, about 10 minutes.
About 10 min
- 6
Remove from heat and stir in the shredded beef, bloomed gelatin, ground nutmeg, black pepper, salt, and fresh parsley until well combined.
About 3 min
- 7
Spread the ragout mixture in a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours or until completely firm.
About 3 hr
Cook’s note: Chilling overnight is even better for easier handling.
- 8
Once firm, divide the cold ragout into four equal portions and shape each into a log about 10cm (4 inches) long.
About 10 min
Cook’s note: Lightly flour your hands to prevent sticking.
- 9
Set up a breading station with three shallow dishes: one with the breading flour, one with the beaten eggs, and one with the breadcrumbs.
About 5 min
- 10
Coat each ragout log first in flour, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated.
About 10 min
Cook’s note: Use one hand for dry ingredients and the other for wet to keep your fingers from getting caked.
- 11
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).
About 10 min
Cook’s note: Use a thermometer for accuracy. If you don't have one, a small piece of bread should turn golden brown in about 30 seconds.
- 12
Carefully fry the kroketten in batches of two for 4-5 minutes, or until deep golden brown and crispy.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature.
- 13
Remove the fried kroketten with a slotted spoon and drain them on a wire rack.
About 2 min
- 14
To serve, slice the soft white rolls open, spread with mustard, and place a hot kroket inside each.
About 3 min
Per serving
Nutrition
- Calories
- 1,133.2kcal
- Protein
- 37.2g
- Carbs
- 107.7g
- Fat
- 61.3g
- Fibre
- 6.9g
- Sugar
- 11.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store uncooked, breaded kroketten in an airtight container in the refrigerator or freezer.
Reheat cooked kroketten in an oven or air fryer at 180°C (350°F) until hot and crispy.
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