Dutch krokets
(croquettes) are log-shaped nuggets of meat ragu, covered in breadcrumbs and
deep-fried. The construction of the kroket sandwich basically involves stuffing
one or two of these deep-fried snacks into a soft roll or slice of white bread
and saucing with spicy mustard.
The inclusion of kecap manis (sweetened
soy) may seem odd, but Dutch cuisine has a heavy Indonesian influence. The
Netherlands was once a colonial power, which considered Indonesia the most
prized colony of all.
Makes 4
INGREDIENTS
FOR
THE BÉCHAMEL
SAUCE:
2 tbsp (25g) butter
1oz (25g) all-purpose (plain) flour
Small grating of nutmeg
½ cup (125ml) hot milk
Sea salt and white pepper, to taste
FOR
THE FILLING:
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
FOR
THE COATING:
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
To make the béchamel sauce, melt the butter in a
small, heavy-based saucepan. Add the flour, stirring constantly, to make a
smooth paste, or roux. Keep stirring for several minutes. Grate the nutmeg into
the milk, then gradually add it to the roux, stirring constantly. Bring this
mixture gently to a boil, stirring, then simmer for about 5 minutes. 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.
To make the filling, put all the ingredients
into a food processor and blend together until well combined. Mix with the
cooled béchamel sauce and season with more salt and white pepper if necessary.
Place the mixture in the refrigerator until it is well chilled (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.
In a separate wide dish, mix the beaten egg with a splash of milk. Cover
another plate with breadcrumbs. Dip each kroket first in the flour, then in the
beaten egg mixture, and finally in the breadcrumbs to coat all over.
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). Deep-fry the krokets in 2 batches for about 5 minutes or so,
turning occasionally, until golden brown all over. Drain on paper towels.
The cooked krokets can be kept warm in a low
oven while you cook the second batch.
Serve
the warm krokets in soft white rolls with plenty of spicy mustard on the side.
