Croquettes
A typically Dutch recipe: kroketten and bitterballen. These are small fried breaded food rolls. They are basically the same, the difference is the shape. A kroket is oblong, a bitterbal is, as the Dutch name indicates, a little round ball
Ingredients
Method
- Roast the stew meat and bones first to get some caramelized flavour going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time (3.5 hours).
- Cut the meat into very small pieces. Melt butter in a saucepan, stir in the flour (= roux) and simmer gently for 2 minutes and stir-in the broth until a smooth sauce. Then add the meat and parsley and let it simmer for another 2 minutes.
- Season to taste with salt, pepper, curry and nutmeg. Spoon the ragout in a deep plate and leave it at least 2 hours in the refrigerator until cold and stiff.
- Beat the eggs in a deep plate with milk and oil separately. Sprinkle the breadcrumbs on a flat plate. Divide the ragout into portions and make each serving a croquette form. Roll the croquette loosely through the breadcrumbs. Then into the egg mixture and again in the breadcrumbs.
- The croquettes should be well covered on all sides! Lay the croquettes for at least an hour in the refrigerator.
- Heat the cooking oil to 180 degrees C. Fry the croquettes about 5 minutes (not too much at once).
Notes
