Traditional in Holland, a broodje kroket is a slice of bread topped with a croquette (breaded and deep-fried beef and bechamel roll). It is very delicious and I urge you to try it. My old website had a cheese croquette recipe. Unfortunately with the crash I lost that recipe too. At time of posting this recipe, no croquette recipe was on my site, but I hope to change this soon. It takes a bit of effort but it is not difficult at all, and croquettes can be made with different fillings like shrimp, cheese and vegetables. Round croquettes are called Bitterballen (bitter balls but they are far from bitter) and are the favourite pub-snack of the Dutch and visiting foreigners alike.
- 2 beef croquettes
- 2 slices of bread
- 1 tsp Dijon mustard
Serves 1 as part of the Budget Challenge
Fry the croquettes for 4-5 minutes in a deep-fryer at 180°C. Alternatively you can use sunflower oil in a sauce pan as well. Don’t use a frying pan for deep-frying, it will be too shallow and you will need far too much oil. Frying in a pan is much more difficult as the temperature of the oil is difficult to keep steady. Too hot and your croquette can burn while remaining frozen in the center and too low and the breading will absorb a lot of oil before it crisps up. Croquettes can also tear open while frying and this causes lots of oil spatter, so a closed fryer is not a bad idea.
The croquettes will float when ready (also a good reason why to not shallow fry).
Spread the mustard out over the slices of bread. You can use a different mustard if you prefer, or even mayo should you dislike mustard, I am only providing the traditional method in the ingredient list.
Top with the croquettes.
Eat by cracking the croquettes and spreading the soft contents over the bread, or by wrapping the slice of bread around the croquette like a taco.