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Dutch Croquettes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A recipe by my father. We mostly ate them on a Saturday or just as a snack with some mustard..

A recipe by my father. We mostly ate them on a Saturday or just as a snack with some mustard..

Ingredients

Serves: 4-6

Metric Cups
  • 4 litres water
  • 250 grams meat
  • 2 stock cubes
  • 1 bouquet garni
  • 35 grams butter
  • 35 grams flour
  • 1 teaspoon nutmeg
  • 150 grams breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • vegetable oil (for frying)
  • 7 pints water
  • 8⅚ ounces meat
  • 2 broth cubes
  • 1 bouquet garni
  • 1¼ ounces butter
  • 1¼ ounces flour
  • 1 teaspoon nutmeg
  • 5⅓ ounces breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • vegetable oil (for frying)

Method

Dutch Croquettes is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the water,cubes,herbbag and meat in a pan and bring to a boil and let that simmer for plm.1 hour. Sieve the stock and save 2,5 dl.
  • Cut or shred the meat into small pieces.
  • Melt the butter in a saucepan, stir in the flour and let it cook for 2 minutes. While stirring add 1 dl stock and stir well until smooth, then add little by little the remaining stock until you have a smooth sauce wich isn't to runny or thick.
  • Add the meat and cook for 2 minutes. Season to taste and add the nutmeg and parsley.
  • Spoon the sauce on a plate and leave to cool in the fridge for 2 hours.
  • In a bowl, wisk the egg with 3 tbs. water.
  • Breadcrumbs on a plate or in a bowl. Devide the meat/sauce mixture into little portions and rol them first in the breadcrumbs, then the egg and then again in the breadcrumbs. Lay them on a plate with parchment paper and let them cool completely in the fridge (or freeze them( before you fry them in hot oil for 3,5 minutes at 180oC.
  • Put the water,cubes,herbbag and meat in a pan and bring to a boil and let that simmer for plm.1 hour. Sieve the stock and save 2,5 dl.
  • Cut or shred the meat into small pieces.
  • Melt the butter in a saucepan, stir in the flour and let it cook for 2 minutes. While stirring add 1 dl stock and stir well until smooth, then add little by little the remaining stock until you have a smooth sauce wich isn't to runny or thick.
  • Add the meat and cook for 2 minutes. Season to taste and add the nutmeg and parsley.
  • Spoon the sauce on a plate and leave to cool in the fridge for 2 hours.
  • In a bowl, wisk the egg with 3 tbs. water.
  • Breadcrumbs on a plate or in a bowl. Devide the meat/sauce mixture into little portions and rol them first in the breadcrumbs, then the egg and then again in the breadcrumbs. Lay them on a plate with parchment paper and let them cool completely in the fridge (or freeze them( before you fry them in hot oil for 3,5 minutes at 180oC.
  • Additional Information

    Make them vegatarian: just leave out the meat and add 3 tbs. chopped chickpeas and some garlic and ginger. Alternative:use chicken or pork meat. When with chicken add some mace and nutmeg.

    Make them vegatarian: just leave out the meat and add 3 tbs. chopped chickpeas and some garlic and ginger. Alternative:use chicken or pork meat. When with chicken add some mace and nutmeg.

    Tell us what you think