Broodje kroket | Dutch croquette bun

Servings

15 - 20 pieces

Prep Time

20 minutes

Cook Time

5 hours

Cuisine

Dutch

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! 

Broodje kroket | Dutch croquette bun

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

Bouillon

  • 1 onion 
  • 1 carrot
  • 3 garlic cloves
  • 1 leek
  • 3 bae leaves
  • Handful of parsley
  • 2 bone marrow
  • 1.5 liters cold water

Further needed

  • Soft buns
  • Mustard

Directions

  1. Cut the beef and all the veggies for the stock into cubes
  2. Brown the beef in a pan with butter, set aside
  3. Fry the vegetables in the same pan for some minutes, add the water and the beef
  4. Bring to a boil and remove the white floating protein
  5. Add salt, pepper, thyme, parsley and bae leaves
  6. Let simmer until the meat falls almost apart.
  7. Remove the meat from the pan and sieve the vegetables. Save the bouillon.
  8. Soak the gelatine in water
  9. Melt the butter in a big pan, add flour and fry for some minutes
  10. Gently whisk in half of the bouillon or until the roux is still a little thick.
  11. Cut the parsley
  12. Add the parsley, beef, egg yolks, gelatine, salt and pepper to the pan
  13. Cover and let cooldown in the fridge
  14. When cooled down, make croquettes from the mixture.
  15. Pass the croquette through the egg, flour, egg and panko
  16. Freeze the croquettes
  17. Fry the balls at 180 degrees celsius for about 3-5 minutes or until golden brown
  18. Serve with some dijon mustard on a soft bun and enjoy