Oma’s Dutch croquettes

Oma’s Dutch croquettes

By
From
Meat
Makes
24
Photographer
Dean Cambray

These croquettes are one of my mother-in-law’s specialties and a closely guarded family secret that she hasn’t even really shared with her five daughters! I have spent years trying to wheedle out the recipe from all these women, and the version that follows is based on what my sisters-in-law were prepared to reveal of what they know.

Ingredients

Quantity Ingredient
50g butter
50g plain flour
1 cup hot milk
salt
300g leftover cold roast beef, finely chopped, minced or whizzed in a food processor
1/2 onion, finely diced
1 tablespoon ketjap manis
1 tablespoon thyme leaves, chopped
1/4 cup parsley, chopped
1 teaspoon freshly ground black pepper

Crumb coating

Quantity Ingredient
2 eggs, lightly beaten
1/3 cup milk
1 cup plain flour
2 cups homemade breadcrumbs
pinch salt
vegetable oil, for deep-frying

Method

  1. 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 béchamel 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 béchamel into a large mixing bowl and leave to cool.
  2. Place the remaining ingredients into a food processor and whiz until smooth. Tip into the mixing bowl with the cooled béchamel sauce and stir in well to form a thick paste. Taste and adjust seasoning to your liking. Cover with plastic wrap and refrigerate for a few hours until chilled.
  3. Form the croquette mixture into chunky little logs – 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. Roll the croquettes 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 croquettes into the egg and breadcrumbs for a second time then refrigerate for 30 minutes.
  4. Heat the oil in a deep-fryer or a heavy-based frying pan to 180ºC. Preheat the oven to 100ºC. Fry the croquettes 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 croquettes. Serve with mayonnaise and mustard for dipping.
Tags:
Meat
Adrian
Richardson
La
Luna
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