Lisa 'Gayle' Goff Recipe

Kroketten (Dutch Croquettes)

By Lisa 'Gayle' Goff GayleGoff

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Lisa 'Gayle''s Story

These were one of my favorite treats in Holland and they have vending machines in the streets where you can get them all the time, they even had them at the amusement park!! McDonalds in Holland has a McCroquette too! there's is like breaded breading on bread but it was quite popular hehehehe. They are not hard at all give them a try. Mix and match the fillings to your liking as long as your stuffing is not to sloppy they should turn out fine.


1/4 c
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6 Tbsp
1 c
hot milk
2 1/4 c
cold leftover meat (roast, pork, chicken, turkey)
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1/2 medium
1/4 c
* optional leftover vegetables (corn for the non dutch tastes because most dutch consider corn chicken feed and the do not eat it, peas, carrot)(adjust meat to 2 cups if you add vegetables)
1 Tbsp
ketjap manis (sweet soy sauce) see picture below
1 Tbsp
1 Tbsp
salt and pepper to taste
eggs (slightly beaten with milk)
1/3 c
milk (add to egg mixture)
1 c
2 c
plain bread crumbs
1 tsp
salt and pepper

Directions Step-By-Step

heat milk in the microwave
in a small sauce pan melt butter, stir in flour to make a paste cook for 3 minutes while continually stirring then gradually mix in hot milk and bring to a boil, lower the heat and simmer for 5 minutes. Add salt and pepper to taste then pour into a bowl to cool.
place all remaining filling ingredients into a food processor and pulse until smooth.
add to bowl with cool sauce, stir well to make a thick paste, taste and season with salt and pepper if needed.
prepare coating stations, flour, egg beaten with the milk and bread crumbs into dipping plates
form paste into small logs (like large sausages)then coat with crumb topping;

roll your logs into flour then dip in egg/milk mixture and then coat with bread crumbs. (make sure to thoroughly cover with each of these three steps)
pre heat oven to 200 degrees and heat oil to about 350 degrees.
You can eat these just as they are or if you want to try it in the dutch style slice them lengthwise top with mustard (dijon or brown) and place on a slice of white bread. You know you've done well if the filling is seperated from the coating after frying.

  • Comments

  • 1-5 of 9
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    Lisa 'Gayle' Goff GayleGoff - Aug 31, 2011
    Lisa 'Gayle' Goff [GayleGoff] has shared this recipe with discussion group:
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    Monica H MonisiaH - Aug 31, 2011
    Lisa; these look phenomenal. My family traditionally eats croquettes every Christmas Eve, along with our traditional red beet barszcz ("borcht"); this year I will make the croquettes and I will use this recipe. It looks amazing! (and easy... just hope I don't show up my mom who spends hours on croquette making, lol!)
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    Lisa 'Gayle' Goff GayleGoff - Aug 31, 2011
    Thanks Monica,
    They are very easy, AND they use up leftovers!! Since you have had Croquettes before you will have no problem getting the coating just right I am excited to find out how you like them....maybe you should have a dry run after a roast night??? But they are SUPER easy, there is no need to make such hard work out of them, if you get the flavors right the method should be easy so they can be enjoyed more often and not so hard to pass down from generation to generations.
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    Shawn A Reed reed20011 - Aug 31, 2011
    Shawn Brown [Ella2010] has shared this recipe with discussion groups:
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    Pat Duran kitchenchatter - Sep 18, 2011
    What a great recipe! Thanks for sharing your family recipe. I want to give them a try. OH my, Oh my!!