Kroketten (Dutch Croquettes)

Lisa 'Gayle' Goff


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 vote
20 Min
5 Min


1/4 c
6 Tbsp
1 c
hot milk
2 1/4 c
cold leftover meat (roast, pork, chicken, turkey)
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


1heat milk in the microwave
2in 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.
3place all remaining filling ingredients into a food processor and pulse until smooth.
4add to bowl with cool sauce, stir well to make a thick paste, taste and season with salt and pepper if needed.
5prepare coating stations, flour, egg beaten with the milk and bread crumbs into dipping plates
6form 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)
7pre heat oven to 200 degrees and heat oil to about 350 degrees.
8You 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.