Broodje kroket | Dutch croquette bun
Rated 3.4 stars by 7 users
Cuisine
Dutch
Servings
15 - 20 pieces
Prep Time
20 minutes
Cook Time
5 hours
Not so simple. Very tasty! A Dutch classic, everyone loves! This is fried ragout with a crispy outside and a warm, rich and meaty inside! The Dutch most often eat this after a long night partying, just as a snack or on a party!
Ingredients
- 6 pieces of gelatine
- 80 gr butter
- 100 gr flour
- 2 egg yolks
- Handful of parsley
- 150 gr breadcrumbs
- 150 gr panko
- 6 egg whites
- 750 gr beef sukade
- black pepper
- salt
- 1 onion
- 1 carrot
- 3 garlic cloves
- 1 leek
- 3 bae leaves
- Handful of parsley
- 2 bone marrow
- 1.5 liters cold water
- Soft buns
- Mustard
Bouillon
Further needed
Directions
- Cut the beef and all the veggies for the stock into cubes
- Brown the beef in a pan with butter, set aside
- Fry the vegetables in the same pan for some minutes, add the water and the beef
- Bring to a boil and remove the white floating protein
- Add salt, pepper, thyme, parsley and bae leaves
- Let simmer until the meat falls almost apart.
- Remove the meat from the pan and sieve the vegetables. Save the bouillon.
- Soak the gelatine in water
- Melt the butter in a big pan, add flour and fry for some minutes
- Gently whisk in half of the bouillon or until the roux is still a little thick.
- Cut the parsley
- Add the parsley, beef, egg yolks, gelatine, salt and pepper to the pan
- Cover and let cooldown in the fridge
- When cooled down, make croquettes from the mixture.
- Pass the croquette through the egg, flour, egg and panko
- Freeze the croquettes
- Fry the balls at 180 degrees celsius for about 3-5 minutes or until golden brown
- Serve with some dijon mustard on a soft bun and enjoy
2 comments
Step 15 lieve Vivienne
Where did the 6 egg whites go in this recipe? And shouldn’t the meat go in the croquette-batter? Just wondering, I don’t want to get it wrong.