Introduction
What if I told you that one of the most beloved snacks in the Netherlands started as a way to use up leftovers? That’s right — Broodje Kroket isn't just a savory sandwich; it’s a cultural staple, a crunchy-on-the-outside, creamy-on-the-inside delight that’s captured the hearts (and stomachs) of the Dutch for generations.
Despite its humble origins, this Dutch sandwich made with a deep-fried croquette and soft bread roll is anything but ordinary. In fact, according to a study by the Dutch Snack Bar Association, over 300 million kroketten are consumed in the Netherlands every year, many of them lovingly tucked inside a fluffy bun to make the perfect Broodje Kroket.
Whether you're a curious foodie or a home cook looking to expand your international sandwich repertoire, this recipe will walk you through making your very own Broodje Kroket — from scratch — while offering creative twists, nutritional insights, and culinary tips to ensure delicious success.
Ingredients List
Creating an authentic Broodje Kroket starts with quality ingredients. Below is everything you need to make traditional Dutch beef kroketten and assemble them into the famous sandwich.
For the Beef Kroket Filling:
- 2 tablespoons butter – rich and creamy, this forms the base of your roux.
- 2 tablespoons all-purpose flour – creates the thickened gravy interior.
- 1 ½ cups beef stock – opt for homemade or low-sodium for better control of flavor.
- 1 teaspoon Dijon mustard – adds a gentle tang.
- ½ teaspoon ground nutmeg – classic Dutch flavor.
- 1 cup cooked shredded beef – chuck roast or brisket works beautifully.
- Salt and pepper – to taste.
For Breading & Frying:
- ½ cup all-purpose flour – for initial coating.
- 2 large eggs, beaten – helps the breadcrumbs stick.
- 1 cup fine breadcrumbs – traditional or Panko for extra crunch.
- Vegetable oil – for deep frying.
For the Sandwich:
- 4 soft white rolls – traditional Dutch "puntbroodjes" if available.
- Yellow mustard – the must-have condiment for Broodje Kroket.
- Optional: Lettuce, pickles, or caramelized onions for added flair.
Substitution & Variation Ideas:
- Vegetarian? Swap beef with sautéed mushrooms or jackfruit.
- Gluten-free? Use gluten-free flour and breadcrumbs.
- Low-fat? Bake the kroketten instead of frying (instructions below!).
Timing
| Task | Time |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 2 hours |
| Cook Time | 20 minutes |
| Total Time | ~3 hours |
⏱ Efficiency Tip: Make the kroket filling the night before for easy sandwich assembly the next day!
Step-by-Step Instructions
Step 1: Make the Kroket Filling
In a medium saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1–2 minutes until lightly golden. Gradually whisk in beef stock until smooth. Add mustard, nutmeg, and shredded beef. Season with salt and pepper. Simmer until thick and creamy — the mixture should hold its shape on a spoon.
💡 Culinary tip: Stir continuously to prevent lumps and ensure a silky texture.
Transfer to a shallow dish, cover with plastic wrap, and chill for at least 2 hours until firm.
Step 2: Shape and Bread the Kroketten
Once chilled, shape the mixture into cylindrical croquettes (about 4 inches long). Coat each in flour, dip in beaten egg, and roll in breadcrumbs. For extra crunch, double-dip in egg and breadcrumbs.
🧂 Pro tip: Use one hand for wet ingredients and one for dry to avoid breading chaos!
Place the breaded kroketten on a tray and chill again for 30 minutes to firm up.
Step 3: Fry to Golden Perfection
Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the kroketten in batches for 3–4 minutes, or until golden brown and crisp. Drain on paper towels.
🔥 Safety tip: Avoid overcrowding the pan to maintain oil temperature.
Step 4: Assemble Your Broodje Kroket
Slice each bun and spread a layer of yellow mustard. Place a hot kroket in the center and press gently. Add optional toppings like lettuce or pickles.
🥖 Dutch tradition: Keep it simple — mustard and kroket are the iconic duo.
Nutritional Information
Here’s a breakdown per serving (1 Broodje Kroket with traditional ingredients):
- Calories: 420 kcal
- Protein: 18g
- Carbohydrates: 30g
- Fat: 26g
- Saturated Fat: 8g
- Fiber: 2g
- Sodium: 570mg
📊 Note: Values vary based on ingredients and preparation methods.
Healthier Alternatives
Looking to enjoy this Dutch classic without the guilt? Here are some lighter options:
- Baked Kroketten: Bake at 400°F (200°C) for 20 minutes instead of frying.
- Air Fryer Version: 12 minutes at 375°F (190°C) with a light spray of oil.
- Vegan Filling: Use mashed potatoes, sautéed mushrooms, and plant-based broth.
- Low-Carb Bun: Swap the roll for lettuce wraps or keto bread.
🥬 Health tip: Subbing beef with lentils or chickpeas increases fiber and reduces fat.
Serving Suggestions
Broodje Kroket is delicious on its own, but these ideas elevate the experience:
- Dutch-style: Serve with fries ("patat") and mayo.
- Seasonal Twist: Add arugula and pickled red onions in springtime.
- Party Platter: Make mini kroket sliders for game day or potlucks.
- Brunch Favorite: Pair with a poached egg and hollandaise for a gourmet spin.
🧀 Bonus pairing: Enjoy with a cold Heineken or a glass of crisp Dutch apple cider.
Common Mistakes to Avoid
Even experienced cooks can stumble — here’s what to watch for:
- Skipping the Chill: Warm filling will fall apart during shaping.
- Weak Roux: A runny base won't hold shape. Cook your roux properly.
- Overcrowding the Fryer: This cools the oil and makes soggy kroketten.
- Neglecting Seasoning: Taste your filling before chilling to adjust flavors.
👨🍳 Expert insight: Double-breading adds crunch and structure. Don’t skip it!
Storing Tips
Keep your Broodje Kroket fresh and ready with these storage hacks:
- Fridge: Store uncooked, breaded kroketten for up to 2 days.
- Freezer: Freeze individually on a tray, then bag for up to 1 month. Fry from frozen — just add 2 minutes.
- Reheating: Use an oven or air fryer to retain crispiness. Avoid microwaving.
🥶 Prep ahead: Make a batch, freeze, and enjoy whenever a craving strikes!
Conclusion
There’s a reason the Broodje Kroket is a beloved Dutch icon — it’s crunchy, creamy, and incredibly satisfying. From crafting the perfect roux to mastering deep frying, this recipe turns simple ingredients into a snack-time masterpiece.
Give it a try, and let us know in the comments how your Broodje Kroket turned out! Don’t forget to subscribe for more authentic recipes, global flavors, and kitchen wisdom.
FAQs
What kind of beef is best for kroketten?
Use well-marbled cuts like chuck roast or brisket, simmered until tender. Leftover pot roast also works great.
Can I make kroketten in advance?
Yes! You can shape and bread them ahead of time, then refrigerate or freeze until ready to fry.
Is Broodje Kroket the same as bitterballen?
They’re similar — both are filled with ragout. Bitterballen are round and served as snacks, while kroketten are longer and made for sandwiches.
What bread should I use for Broodje Kroket?
Soft white rolls (puntbroodjes) are traditional. Any fluffy sandwich roll will do — just avoid crusty baguettes which overpower the texture.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free flour for the roux and gluten-free breadcrumbs for coating. Pair with a GF bun and you're set.
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Craving more Dutch dishes? Check out our post on
Dutch Apple Pie (Appeltaart) or try our savory
Hachee stew for a comforting winter meal.