Dutch Croquetten Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 4, 2008
I found these very close to what you get in holland, i didn't have ground veal so i used ground chicken and they were still very close, next time I will use the idea of using stewed meat, which should make it similar to what you find there. I banked the croquetten instead of frying them and they were very good.
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Reviewed: Aug. 5, 2008
croqetten normally are made from cheep meat that needs to stew for a long time and will then fall apart in to strings of meat. ground beef is faster but they are even yummer with the stewed meat. when you make them into meat ball sized balls they are called bitterballen, great for partys with mustard.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Aug. 12, 2006
very good, the dutch way is to roll them into round balls and eat with hot mustard-
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Cooking Level: Expert

Home Town: Poulsbo, Washington, USA
Living In: Tacoma, Washington, USA

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Reviewed: Apr. 1, 2006
Very flavorful, very tender. Be sure to make them small for ease of turning (my husband made mondo croquettes and they fell apart, but were still good). I also just breaded the croquettes, rather than dredging in flour, then egg, then breadcrumbs.
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Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Dec. 1, 2004
Growing up, our family traditionally ate these by smashing the warm croquetten on buttered bread. Delicious!
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Reviewed: Feb. 27, 2004
These are really yummy. a good tip is to set the mixture in the fridge, let it firm up a bit and it makes it easier to work with. let them cool down, they are hot!! i dipped mine in spicy mustard, yuuuummy!
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