KROKETTEN (DUTCH CROQUETTES)

Kroketten (Dutch Croquettes) image

Provided by Lisa 'Gayle' Goff

Time 25m

Number Of Ingredients 16

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1/4 c butter
6 Tbsp all-purpose flour
1 c hot milk
2 1/4 c cold leftover meat (roast, pork, chicken, turkey)
1/2 medium onion
1/4 c *optional leftover vegetables (corn for the non Dutch tastes because most Dutch consider corn chicken feed and they do not eat it; peas, carrot) (adjust meat to 2 cups if you add vegetables)
1 Tbsp Ketjap Manis (sweet soy sauce) see picture below
1 Tbsp thyme
1 Tbsp parsley
salt and pepper, to taste
CRUMB COATING:
2 eggs (slightly beaten with milk)
1/3 c milk (add to egg mixture)
1 c all-purpose flour
2 c plain bread crumbs
1 tsp each salt and pepper

Steps:

1. Heat milk in the microwave.
2. In a small saucepan, melt butter.
3. Stir in flour to make a paste cook for 3 minutes while continually stirring.
4. Then gradually mix in hot milk.
5. Bring to a boil, lower the heat and simmer for 5 minutes.
6. Add salt and pepper to taste.
7. Then pour into a bowl to cool.
8. Place all remaining filling ingredients into a food processor and pulse until smooth.
9. Add to bowl with cool sauce. Stir well to make a thick paste. Taste and season with salt and pepper if needed.
10. Prepare coating stations - flour, egg beaten with the milk and bread crumbs into dipping plates.
11. Form paste into small logs (like large sausages).
12. Then coat with crumb topping. Roll your logs into flour.
13. Then dip in egg/milk mixture.
14. Then coat with bread crumbs (make sure to thoroughly cover with each of these three steps).
15. Preheat oven to 200 degrees and heat oil to about 350 degrees. Cook for 5 to 10 minutes turning halfway through frying.
16. Place fried croquettes on a baking sheet. Keep warm in the 200 degree oven until ready to serve.
17. You can eat these just as they are or if you want to try it in the Dutch style slice them lengthwise top with mustard (Dijon or brown) and place on a slice of white bread.
18. You know you've done well if the filling is separated from the coating after frying.