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Vlees kroketten are traditional Dutch fried croquettes made from a seasoned beef and vegetable mixture bound in a creamy sauce, then breaded and deep-fried until golden. The key to success is cooling the meat mixture completely before forming and coating.
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In a saucepan, melt the butter.
Slowly add the flour and mix until smooth.
Add the stock, cook 10 minutes, stirring occasionally.
In a second saucepan, sauté onions and carrots in oil until soft.
Add meat and sprinkle with nutmeg, salt and pepper.
Cook until brown.
Add to broth mixture.
Stir in parsley and lemon juice, and cook 1 minute.
Pour into a bowl and cool.
Divide into 4 equal portions.
Form meat mixture into oblong shapes.
Roll in bread crumbs, then roll in egg wash.
Roll in breadcrumbs again.
Heat oil in a frying pan.
Add meat patties and fry until golden brown.
Written automatically by CookOS, not by the creator.
Refrigerate cooled croquettes in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes or re-fry briefly to restore crispness. Unfried breaded croquettes freeze well for up to 1 month.
Written automatically by CookOS, not by the creator.
The meat mixture must cool all the way through before forming. If it's still warm, the filling will be too soft to shape into patties.
Yes. Form and bread them, then refrigerate or freeze until ready to fry. Fry from cold or thawed until the exterior is golden brown.
The egg wash acts as an adhesive to bind the breadcrumbs to the meat patty. You coat in breadcrumbs, then egg wash, then breadcrumbs again for a double crust.
This recipe is designed for frying. Baking may not achieve the same crispy golden exterior characteristic of traditional vlees kroketten.
Fry until the breadcrumb exterior is golden brown and crispy. The filling is already cooked, so you're frying only until the outside is colored.
