Dutch Broodje Kroket (Croquette Sandwich)

About This Recipe

Dutch Broodje Kroket is a real, traditional Dutch dish, known as Croquette Sandwich. A crisp, deep-fried beef ragout croquette tucked into a soft white bread roll with mustard, a beloved Dutch lunch classic.\n\nBroodje kroket grew out of the same beef ragout croquette tradition as bitterballen but in a larger, sandwich-sized format, becoming one of the most common quick lunches sold at Dutch train stations, snack bars (FEBO-style automats) and bakeries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 3 tbspbutter
• 3 tbspall-purpose flour
• 350 mlbeef stock
• 250 gcooked shredded beef
• 1yellow onion(finely diced and sautéed)
• 0.5 tspground nutmeg
• 1 tspfine sea salt
• 0.5 cupall-purpose flour(for breading)
• 2eggs(beaten, for breading)
• 1.5 cupsbreadcrumbs(for breading)
• 1 Lneutral oil(for frying)
• 4white bread rolls
• 4 tbspDutch mustard(to serve)

Instructions

1. 1

   Make the roux

   Melt butter, whisk in flour, and cook for 1 minute.

2. 2

   Build the ragout

   Gradually whisk in beef stock, simmering for 5 minutes until very thick.

3. 3

   Add the meat

   Stir in the shredded beef, sautéed onion, nutmeg and salt.

4. 4

   Chill

   Spread the mixture into a shallow dish and refrigerate for at least 3 hours until firm.

5. 5

   Shape and fry

   Shape the chilled ragout into cylindrical logs, bread each in flour, egg and breadcrumbs, then fry at 180°C (350°F) for about 4 minutes until deeply golden.

6. 6

   Assemble

   Slice open the bread rolls, spread with mustard, tuck a hot croquette inside, and serve immediately.

Variations

• •

  A veal version uses shredded veal for a more delicate ragout flavor.

• •

  Some snack bars serve it with a drizzle of curry ketchup instead of plain mustard.

• •

  A vegetarian mushroom ragout version is common at modern Dutch lunch spots.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions