Dutch snack bars serve breaded, sausage-like rolls. They are croquettes, and they belong to the Dutch like clogs and tulips. To clear up any misunderstandings, this specialty has nothing to do with the deep-fried potato croquettes that are often served as a filling side dish in Germany. A Dutch ‘kroket’ is a breaded snack – filled with beef, but equally with shrimp, vegetables or cheese. But the beef kroket is the classic. Here’s the recipe: fry small cubes of beef briefly, deglaze with soup and simmer until done with salt, peppercorns and bay leaf spice.
For the roux, first brown a finely chopped onion in butter, add flour and extinguish with soup, from the meat).
It must be a thick sauce. Season it with pepper, nutmeg, salt, thyme if you like, and a good dash of whipped cream.
Later, add the meat from the soup to the roux and season again if necessary.
The ragout must be very thick and then cool completely in the refrigerator. It can also be frozen. Next, it is easier to form into croquettes.
With floured hands, shape the solid ragout into rolls about ten centimeters long and three centimeters wide. Not too thick, otherwise you will have to deep-fry them for too long.
For breading you need three plates. One with flour, one with beaten egg and one with breadcrumbs.
The croquettes must now first be turned in the flour,
Related Recipes:
Potato CroquettesFor the potato croquettes, steam or boil the peeled potatoes and then strain while still hot. Stir the hot...
Lamb and Maroni Ragout with Pumpkin and Spelt RisottoFor the lamb-maroni ragout with pumpkin-spelt risotto, first prepare the risotto. Peel the shallots and...
Apple Lamb Stew(*) The recipe is enough for two or three people, depending on their hunger. Note: prepare the day before...
Black SourPut the meat together with the bones and the pork rind in a saucepan and add water until the meat is well...
Beef GoulashFor the beef goulash, cut the meat into cubes. Finely chop or press the garlic and mix together with the...
Cordon Bleu with Almond BreadingFor the cordon bleu, wash the cutlets, pat dry, cover with a piece of plastic wrap and gently pound them thin...
Pasta Rosa E VerdeCut salmon into small shreds, put in a large enough bowl with the crabs, squeeze the lemon over it, cover and...
Roast Beef with Red Wine SauceFor the roast beef with red wine sauce, salt and pepper the meat. Sear in a very hot pan in a little oil...
Leg of Rabbit in MoscatoSeason the meat with salt, pepper and brown in the first third of the oil. Sauté shallots in the second third...
Farfalle with Tuna and PeppersFor the farfalle with tuna, bring the water to a boil and stir in the diced vegetables. Add the pasta to the...