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Broodje Kroket is a classic Dutch croquette featuring a creamy béchamel and roast beef filling encased in a golden, crispy breadcrumb shell. Served warm in a soft roll with spicy mustard, it delivers contrasting textures and savory depth in every bite.
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Melt the butter in a small saucepan over medium heat, then stir in the flour to create a smooth roux.
Cook the roux for 2 minutes while stirring constantly to remove the raw flour taste.
Whisk in the hot milk and nutmeg, continuing to stir until the sauce thickens and reaches a gentle boil.
Simmer the sauce for 5 minutes, then remove from the heat, season with salt and white pepper, and cover with parchment paper to prevent a skin from forming while it cools.
Pulse the roast beef, onion, mushrooms, kecap manis, and thyme in a food processor until finely combined but not pureed.
Fold the beef mixture into the cooled béchamel, adjust the seasoning if needed, and refrigerate for at least 2 hours until firm.
Shape the chilled mixture into four logs, each about 3 inches long.
Set up three shallow bowls: one with flour, one with the egg and milk whisked together, and one with breadcrumbs.
Roll each log in the flour, dip it into the egg mixture, and finish by coating thoroughly in the breadcrumbs.
Heat the oil in a deep pan to 350°F and fry the croquettes in batches for 5 minutes until they are deep golden brown.
Drain the croquettes on paper towels and serve immediately inside soft rolls with a generous dollop of spicy mustard.
Written automatically by CookOS, not by the creator.
Store cooled fried croquettes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness. Unfried, breaded croquettes can be frozen for up to 1 month and fried directly from frozen.
food processor (for pulsing beef mixture) · deep pan or heavy-bottomed pot (for frying) · thermometer (for monitoring oil temperature)
Written automatically by CookOS, not by the creator.
Yes. Prepare the béchamel-beef mixture and refrigerate for at least 2 hours until firm, then shape, bread, and fry when ready. You can also freeze shaped, breaded croquettes for up to 1 month and fry directly from frozen, adding 1–2 minutes to cooking time.
Heat the oil to 350°F. Use a thermometer to maintain this temperature; too cool results in greasy croquettes, too hot will brown the outside before the inside heats through.
Yes. Any cooked, lean beef—such as leftover roast, brisket, or sirloin—works well. Finely chop it to ensure even texture throughout the filling.
Kecap manis adds sweet umami depth. You can substitute 1/2 teaspoon soy sauce mixed with 1/2 teaspoon molasses or brown sugar, though the flavor will be slightly different.
They are best served immediately while the outside is still crispy. If made ahead, reheat in a 350°F oven for 5–7 minutes to restore crispness.
