Broodje Kroket (Dutch Croquette Sandwich)

Name: Broodje Kroket (Dutch Croquette Sandwich)
Cook time: 55 min
Total time: 55 min
Ingredients: 1/2 cups Mushrooms, finely chopped, or leftover cooked meat; 1 tbsp Butter; 1/8 cups All-purpose Flour; 0.4 cups Whole Milk; 1/4 tbsp Parsley, fresh, chopped; Some Salt, to taste; Some Pepper (Black), to taste; 1/16 tsp Nutmeg, optional; 1/4 cups All-purpose Flour; 1/2 large Egg, beaten; 0.4 cups Fine Breadcrumbs; 1 cup Neutral Oil, for deep frying; 1 Soft White Rolls; 0 Spicy Brown Mustard

Broodje kroket is a classic Dutch sandwich with a crisp, golden croquette and a creamy, savory filling tucked into a soft white roll. This version makes a rich mushroom ragout, chilled until firm, shaped into croquettes, breaded, and fried until deeply browned. Finish it with a sharp swipe of spicy mustard for the traditional contrast of flavors and textures.

Broodje kroket is a classic Dutch sandwich with a crisp, golden croquette and a creamy, savory filling tucked into a soft white ro... Show more

By Big Nibbles · Original recipe

Health Grade

D · Occasional

Time

55 min

Price

0,65 €

Calories

1015 kcal

vegetarian

low sugar

comfort food

global

Method

Chop the filling

Finely chop the Mushrooms into very small pieces so they cook quickly and the finished croquettes hold together neatly. If you are using leftover cooked meat instead, chop it just as finely. Keep the pieces small and even rather than chunky.

Cook the base

Set a large skillet over medium heat and melt the Butter. Add the chopped mushrooms or meat and cook, stirring often, until softened and any released moisture has cooked away. Sprinkle in the first portion of All-Purpose Flour and stir until everything turns into a thick paste. Keep cooking and stirring for 1 to 2 minutes so the flour loses its raw taste.

Whisk in the milk

Pour in the Whole Milk a little at a time, whisking constantly after each addition so the mixture stays smooth. Once all the milk is in, switch back to a spoon or spatula and cook over medium to medium-low heat, stirring steadily, until you have a very thick ragout that pulls away from the pan in a mass and feels sturdy rather than saucy.

Season the ragout

Take the pan off the heat and stir in the chopped Parsley, Salt, Black Pepper, and a pinch of Nutmeg if you want that classic warm Dutch flavor. Taste carefully and adjust the seasoning while the mixture is still warm, since cold croquette filling tastes a little less seasoned.

Chill until firm

Spread the ragout into a shallow dish in an even layer so it cools quickly. Press plastic wrap directly onto the surface to stop a skin from forming, then refrigerate until completely cold and firm, at least 4 hours or overnight.

Shape the croquettes

Scoop the chilled filling into equal portions and shape each one into a short cylinder about 3 to 4 inches long. If the mixture feels sticky, use a little plastic wrap to help roll and neaten each croquette so the sides are smooth and compact.

Set up the coating

Arrange three shallow bowls: put the second portion of flour in the first bowl, the beaten Eggs in the second, and the Fine Breadcrumbs in the third. Keep them in that order so breading goes quickly and with less mess.

Bread the croquettes

Roll each croquette lightly in flour, dip it fully in the beaten egg, then coat it thoroughly in breadcrumbs. Press the crumbs on gently so every side is evenly covered, then set the breaded croquettes on a tray while you finish the rest.

Heat the frying oil

Pour the Neutral Oil into a heavy pot deep enough for safe frying and heat it to 350� F (175� C). Give the oil time to fully reach temperature before frying so the croquettes crisp instead of absorbing excess oil.

Fry until golden

Lower the croquettes into the hot oil in batches and fry for 3 to 5 minutes, turning gently if needed, until they are deep golden brown and crisp all over. Lift them out carefully as each batch finishes.

Drain briefly

Transfer the fried croquettes to a paper towel-lined plate or rack and let them drain for a minute so the crust stays crisp rather than greasy.

Assemble and serve

Split the Soft White Rolls, tuck a hot croquette into each one, and press it down gently if you want it to sit more securely. Serve right away with a generous swipe or spoonful of Spicy Brown Mustard.