Reviewed: Feb. 6, 2012

I don't know how long I was to wait for the meat to cool down, but it definitely didn't come out the way it was supposed to. I think you have two choices here. Either prep it the day before and set the cooked meat mixture into the refrigerator overnight or don't pre-cook the veal before shaping it. Although it tasted very good, it was very difficult to make this recipe as outlined.

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Kevin S

Reviewed: Dec. 23, 2011

i would not use veal! i use chicken and cook it until it's 'shreddable'..also, i use nutmeg for that 'dutch' taste...with the parsley etc...no paprika for me! most important: the rue needs to be pretty thick so you can roll the bitterballen!

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mich

Reviewed: Dec. 3, 2011

If you want to make a great kroket here's how you do it. Take a roast (beef in my mind is best) cook it in the crockpot for the day (this is why people don't make krokets often its an all day affair) shred the beef, make a roux, throw in some ketjap manis, mustard (i prefer spicy), roll those bad boys into balls (biterballen) or oblong (kroket). To bread them this is a three step process flour, egg, then bread crumbs. Deep fry. A sign of a good kroket is the breading is separated from the filling after its cooked. There is no true recipe for krokets taste your way through. If you don't like the way it tastes change it.

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beans

Reviewed: May 3, 2011

This is not at all like the real dutch Kroketten. First off you need to use roast beef, not ground beef or veal. Cook your roast in a slow cooker for 6 hours untill it easily shreds. you want to cook the roast in beef bullion cubes and water (about 5-10 depending on size of roast ) once your beef is ready and cool. Add about 1-2 tbs of fresh chopped parsley, and 1-2 tbs of thyme, puree half a yellow onion and add to meat mix and a tsp of black pepper. Now to get the real kick that the dutch love you need a spice called " gehaktkruiden" which can be purchased at a dutch foods specialty store. If you cant get this add the paprika, but do try to find this dutch spice as it really does give it the flavor you need. and add to your taste. Set your beef aside and now make your "bechamel" sauce, in a sauce pan melt 1/3 c of butter, add 1/3 c of flour and mix in 1 c of warm milk ( preferably homo or 2%) add a pinch of salt to taste. this will make a paste that you add to the meat. mix in real well and store in fridge over night. shape into cylinders, roll in flour and dip in beaten egg then roll in the bead crumb coating, repeat . deep fry and serve with mustard. If you are not serving right away put in freezer and fry them when you need them. enjoy!

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blondie77

Reviewed: Dec. 15, 2010

These are very close to what my dutch family ate at Christmas Eve, except we used chicken (instead of veal) and mushrooms minus the chili powder and cheese. When I make these I love using one of those rotisserie chickens from the store and fresh thick sliced button mushrooms sauteed in butter and onions... also if you have some "Maggi" on hand I would use that instead Worcestershire. Once you're finished frying serve w/ toast and ground mustard. YUM! Also these are very easy to freeze and fry later... nice for a quick lunch/ dinner.

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emilyhjansen

Reviewed: Jul. 20, 2010

I followed the recipe exactly changing veal (don't eat it) to ground chicken and I had nothing but a big sticky mess when I tried to make the rolls to dust with flour and breadcrumbs!! I wanted so much to make them for my dutch daughter in law but glad she was not here to see them turn out a disaster! Finally just made them in some kinda patty so we could eat them instead of wasting the meat. Not too good and probably won't try again at least until I find out what went wrong! sigh. HELP!

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Texasgal

Reviewed: Nov. 17, 2009

I'm sorry, but these just weren't good for us at all. I will not make again.

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Reviewer:

lynnshamrock

Reviewed: Mar. 30, 2009

This is a delicious recipe. It's super easy, and the veal mixture can be made early and kept in the fridge until you're ready to deep fry. I highly suggest this with some spicy mustard dipping sauce, it complements the sweetness of the Croquetten. I did end up using a couple more tablespoons of flour to make it stick together.

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Reviewer:

npecsok

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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Melissa

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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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