Dutch Beef Kroketten

Ingredients

• ½ lb ground beef
• 1 lb potato, boiling type
• 3 tablespoons butter
• ¾ cup panko breadcrumbs
• 1 whole egg
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut potatoes into 1-inch cubes and place in a large pot of cold water, covering them by an inch. Bring to a rolling boil over high heat and cook for 12–15 minutes until a fork pierces each cube with no resistance.

2. 2

   While potatoes cook, place the ground beef in a medium skillet over medium-high heat and stir with a wooden spoon, breaking it into rice-sized pieces, for 5–7 minutes until no pink remains and the meat is deeply browned.

3. 3

   Drain the cooked potatoes in a colander and return them to the empty pot while still steaming, to allow any remaining moisture to evaporate.

4. 4

   Add 3 tablespoons butter to the warm potatoes and mash with a potato masher for 1–2 minutes until completely smooth with no lumps, then fold in the cooked ground beef.

5. 5

   Season the mixture generously with salt and pepper, stirring until evenly distributed. Spread the mixture on a small cutting board and let it cool to room temperature, about 10 minutes.

6. 6

   Crack the egg into a shallow bowl and whisk with a fork for 30 seconds until the white and yolk are fully blended. Pour the panko into a second shallow bowl.

7. 7

   Using two spoons, scoop a portion of the cooled mixture about the size of a ping-pong ball from the board and drop it into your palm; shape it into a barrel about 2 inches long by rolling gently between both hands.

8. 8

   Dip each kroket into the whisked egg, coating all sides, then roll it in the panko crumbs, pressing gently so the breadcrumbs adhere. Place on a clean plate and repeat until all mixture is used (you should have 8–10 kroketten).

9. 9

   Pour olive oil into a 12-inch nonstick skillet to a depth of 1/4 inch and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

10. 10

    Carefully lay the kroketten into the hot oil in a single layer, leaving 1/2 inch of space between each one. Fry for 2–3 minutes without moving them until the bottom is deep golden brown.

11. 11

    Using a slotted spoon, flip each kroket and fry the opposite side for 1–2 minutes until it matches the color of the first side, then transfer to a paper-towel-lined plate to drain.

Tools you’ll need

• large pot
• colander
• medium skillet
• wooden spoon
• potato masher
• cutting board
• small shallow bowl
• fork
• two spoons
• 12-inch nonstick skillet
• slotted spoon
• paper towels

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