Broodje Kroket is a beloved Dutch sandwich built around a golden, crispy-fried croquette filled with tender beef and mushroom ragout, served on a soft white roll with mustard. Its signature appeal is the contrast between the shattering fried exterior and creamy, savory filling.
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In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1 minute.
In a separate small bowl, grate fresh nutmeg into the milk.
Gradually whisk the nutmeg-infused milk into the roux until a smooth, thick bechamel sauce forms. Set aside.
In a separate pan, sauté the finely chopped mushrooms until they have released their moisture and started to brown.
Add the shredded cooked beef to the mushrooms, followed by the bechamel sauce.
Stir everything together to form a thick ragout filling. Season with dried parsley, Worcestershire sauce, salt, and pepper.
Spoon the ragout mixture onto a large piece of plastic wrap.
Roll the plastic wrap tightly to form a log, twisting the ends to seal. Chill in the refrigerator for at least 2 hours, or until completely firm.
Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Unwrap the chilled ragout log. Dredge it in flour, shaking off any excess.
Dip the floured log into the beaten eggs, ensuring it is fully coated.
Firmly press the croquette into the panko breadcrumbs, covering it completely.
Heat a few inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Carefully lower the breaded croquette into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the croquette from the oil and let it drain on a wire rack.
To assemble, slice open a soft white roll and place the hot croquette inside.
Finish with a generous drizzle of spicy mustard and serve immediately.
Refrigerate leftover croquettes in an airtight container for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness. Uncooked shaped croquettes freeze for up to 3 months; fry from frozen, adding 2–3 minutes to cook time.
deep-fry thermometer · piping bag (optional, for shaping filling into cylinders)
Yes. Prepare the ragout, cool completely, then refrigerate in an airtight container for up to 2 days before shaping and frying.
The ragout filling was too warm when breaded, or the seal wasn't tight enough during shaping. Cool filling to room temperature and press seams firmly when forming the cylinder.
Heat oil to 350–375°F (175–190°C). Use a thermometer; too cool yields a greasy croquette, too hot burns the outside before the inside heats.
Baking at 400°F for 15–18 minutes produces a crispier exterior than pan-frying, though it won't match the traditional fried texture. Spray lightly with oil before baking.
Dutch yellow mustard (mosterd) is traditional and mildly spicy. Dijon or whole-grain mustard also complement the rich beef filling well.
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