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Broodje kroket is a Dutch fried croquette served on a soft bun—crispy golden outside with a warm, rich beef ragout filling. This beloved Dutch classic combines a velvety béchamel-based ragout with gelatin-set structure, breaded and deep-fried until golden.
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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
Written automatically by CookOS, not by the creator.
Freeze breaded, uncooked croquettes for up to 3 months. Fry directly from frozen at 180°C. Cooked croquettes keep refrigerated for 3 days; reheat in a 180°C oven for 5–8 minutes.
Deep-fry thermometer · Heavy-bottomed pot for simmering stock · Fine sieve or chinois for straining vegetables
Written automatically by CookOS, not by the creator.
Yes. After breading (step 15), freeze the croquettes. Fry directly from frozen at 180°C for 3–5 minutes until golden brown.
Gelatin helps the ragout set and hold its shape when cooled, making it easier to form and bread the croquettes.
Yes. Substitute beef sukade with an equal weight of chicken or pork. Adjust cooking time based on the meat's thickness; simmer until tender.
Fry at 180°C for 3–5 minutes until the exterior is golden brown. The inside is already cooked and set; you're crisping the coating.
Panko creates a crispier, coarser crust than fine breadcrumbs. This recipe uses both: breadcrumbs in step 15's first coat, then panko for the final coat.
