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Kroketten Meat Snack
Dutch Meat Snack
30 g butter
30 g flour
2 dl stock
150 g cooked veal or cold cuts
1 Tbsp. chopped parsley
grated nutmeg
few drops of lemon juice
1 egg
oil for deep frying


Prepare a roux-based sauce with the butter, flour, and stock. Finely dice the meat and spoon it into the sauce with the parsley. Season with salt, pepper, nutmeg and lemon juice. Spread the ragout on a soup plate and even the top out. Let cool till very cold. Divide into 4-5 portions and form croquettes with the aid of two spoons. The croquettes should be smooth without cracks of bumps. Beat the egg with 2 tablespoons of water. Roll the croquettes through breadcrumbs and shape them by hand. Dip in beaten egg and roll through breadcrumbs once more. Fry the croquettes slowly in hot oil till golden brown and drain on paper towels. Place croquettes on a heated serving plate covered with a folded napkin and garnish with the parsley.
Preparation Time: Serves:
Recipe Origin: Netherlands
Submitted by:
Marie-Anne Bingen

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