8/11/2019 Kroket Recipe

1/2

Kroket Recipe

Makes 24

Ingredients

50g butter

250ml hot milk

50g plain flour

300g leftover cold roast beef (or chicken), finely chopped, minced or whizzed in a food processor

1/2 an onion, finely diced

1 tbsp ketjap manis (available in Asian food stores) - This is a sort of sweet soy saucethere is a

large influence of Indonesian cuisine in Dutch cooking (look up rijsttafel) and this is one of thoseinfluences

1 tbsp chopped thyme leaves

1 tbsp chopped parsley

1 tsp ground nutmeg

1 tsp freshly ground black pepper

Crumb Coating

2 eggs, lightly beaten

80ml milk

250g plain flour

500g breadcrumbs (I use Paxo Golden Breadcrumbs as theyre neater and dont fall apart as much as

actual breadcrumbs from the likes of Mr. Crumb)

Pinch of salt

Vegetable oil for deep-frying

Method

Melt the butter in a small, heavy-based saucepan. Stir in the flour to make a paste (roux), and cook,

stirring all the time, for about 3 minutes. Gradually mix in the hot milk to make a bchamel sauce.

Bring to the boil, then lower the heat and simmer for 5 minutes to get rid of the floury taste. Add a

pinch of salt to season then tip the bchamel into a large mixing bowl and leave to cool.

8/11/2019 Kroket Recipe

2/2

Place the remaining ingredients into a food processor and whiz until smooth.

Tip the contents of the food processor into the mixing bowl with the cool bchamel sauce and stir it

in well to form a thick paste. Taste and adjust seasoning to your likingI will often add some

additional nutmeg here to make sure I get the right flavour. Cover with cling film and pop it in the

fridge for a few hours until its chilled.

Take the Kroket mixture from the fridge and form it into chunky little logs (3 x 10 cm) - you should

get about 24 in total.

Whisk the egg and milk together and set up a little production line of 3 dishes containing the flour,

the egg mixture and the breadcrumbs. Anyone whos breadcrumbed anything before should

recognise the process here.

Roll the Krokets in the flour first, then dip them into the egg mixture and then the breadcrumbs so

they are evenly coated. For an extra-crunchy coating dip the Krokets into the egg and breadcrumbs

for a second time then refrigerate for 30 minutes.

Heat the oil in a deep-fryer or a heavy-based frying pan to 180C. Preheat the oven to 100C. Fry the

Krokets in batches until golden brown all over, about 5 minutes. Drain briefly on a wire rack and

transfer to the oven to keep warm while you fry the remaining Krokets. Its really important to

complete the draining process as these will be a little oily coming out of the deep-fryer but most

importantly they will be HOT!