Dutch Krokets are very very moorish. Think slowly braised beef, shredded and pulled together in a tasty gooey meat sauce. Crumbed and fried until crispy!
This recipe is certainly not my normal but it is a family favourite which has been passed down through my family and one that’s perfect for a cold winters night. Or just pop them in the freezer.
Krokets are the hot chips to us kiwis. If you ever get the chance to go to Holland you will find vending machines on every corner of the towns selling them and everyone eats them. Kroket night growing up at home was a very special night and still is. We smash the little balls into a piece of white bread with Coleman’s Mustard.
Not very healthy but certainly a treat!
Prep time: 2 hours makes: 30 balls
- 1kg beef blade or topside
- 2 tsp salt
- Cracked pepper
- 100g butter
- 100g flour
- 3 tsp gelatin powder
- 1 cup flour
- 1 egg
- 1 cup milk
- 1 cup breadcrumbs
- Vegetable oil for frying
Place beef into a deep saucepan and just cover with cold water, salt and pepper. Bring to the boil and then braise slowly for 1½ hours with the lid on.
Turn the heat off and allow the beef to cool in the stock. Drain the meat reserving the stock and shred the beef setting it aside.
Sprinkle the gelatin over a little of the hot stock and leave to swell and dissolve
Melt butter in a saucepan, add flour and cook, stirring until the flour starts to become golden. Gradually add the stock to the roux, stirring continuously until thick. Add the shredded beef.
Pour into trays and chill, roll into balls of about the size of a golf ball and place back into the fridge.
In 3 bowls add the flour, milk and egg and finally the breadcrumbs. Then roll the krokets through all three.
Place on a tray and refrigerate until ready to cook.
Heat a little vegetable oil in a heavy-based frying pan and pan fry until golden.