Broodje Kroket Recipe

Recipe Category: Sandwich

Broodje Kroket Recipe


Makes 4

BECHAMEL SAUCE: 2 tbsp (25g) but er

  • 1oz (25g) all-purpose (plain) flour
  • small grating of nutmeg
  • ½ cup (125ml) hot milk
  • sea salt and white pepper, to taste


  • 5½oz (150g) cold roast beef, chopped
  • ½ small onion, very finely chopped
  • a small handful of button mushrooms, finely chopped 1 tsp kecap manis (sweetened soy sauce)
  • 1 tbsp chopped fresh thyme leaves


  • all-purpose (plain) flour
  • 1 egg, beaten
  • milk
  • fresh breadcrumbs
  • vegetable oil, for deep-frying
  • soft white rolls, split open, and spicy mustard, to serve


  1. To make the bechamel sauce, melt the butter in a smal , heavy-based saucepan
  2. Add the flour, stirring constantly, to make a smooth paste, or roux
  3. Keep stirring for several minutes
  4. Grate the nutmeg into the milk, then gradually add it to the roux, stirring constantly
  5. Bring this mixture gently to a boil, stirring, then simmer for about 5 minutes
  6. Remove from the heat, season with salt and a little white pepper, and then let cool, covered with a piece of wax (greaseproof) paper, to stop it forming a skin
  7. To make the fil ing, put al the ingredients into a food processor and blend together until wel combined
  8. Mix with the cooled bechamel sauce and season with more salt and white pepper if necessary
  9. Place the mixture in the refrigerator until it is wel chil ed (a couple of hours or so) and then form into 4 log shapes (krokets), each about 3in (7 5cm) long

For the coating, cover a plate with some flour.

  1. In a separate wide dish, mix the beaten egg with a splash of milk.
  2. Cover another plate with breadcrumbs.
  3. Dip each kroket first in the flour, then in the beaten egg mixture, and finally in the breadcrumbs to coat al over
  4. Meanwhile, pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
  5. Deep-fry the krokets in 2 batches for about 5 minutes or so, turning occasionally, until golden brown al over
  6. Drain on paper towels
  7. The cooked krokets can be kept warm in a low oven while you cook the second batch
  8. Serve the warm krokets in soft white rol s with plenty of spicy mustard on the side

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