Dutch Beef Kroquettes
Crispy golden croquettes filled with seasoned ground beef and creamy potato—a beloved Dutch comfort food. Fried until crunchy outside and tender within, served with mustard.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- ½ lb ground beef
- ¾ lb potatoes, peeled
- 2 tbsp butter
- ½ cup all-purpose flour
- 1 whole eggs
- ¾ cup panko breadcrumbs
- 1 batch salt and pepper to taste
Instructions
- 1
Cut potatoes into 1-inch chunks, place in a pot, cover with cold water, and bring to a boil over high heat until water is visibly rolling and potatoes are very soft when pierced with a fork, about 12 minutes.
- 2
While potatoes cook, place a skillet over medium-high heat and crumble the ground beef directly into the dry pan, stirring with a wooden spoon every 20 seconds until no pink remains and meat is golden brown, about 5 minutes.
- 3
Drain potatoes in a colander and return to the same pot.
- 4
Add butter to hot potatoes and mash with a potato masher, pressing firmly until no lumps remain and the mixture is smooth.
- 5
Stir the cooked ground beef into the mashed potatoes, then season with salt and pepper—the filling should taste well-seasoned when you try a small spoonful.
- 6
Spread the beef-potato mixture on a plate and refrigerate for 10 minutes so it firms up and becomes easier to shape.
- 7
Scoop 2 tablespoons of the beef mixture onto your palm, then roll it between your hands into a cylinder about 3 inches long and 1 inch thick, like a small cork.
- 8
Repeat with the remaining filling to make 8 croquettes total.
- 9
Pour flour into a shallow bowl, crack the egg into a second shallow bowl and whisk with a fork until uniform, and pour breadcrumbs into a third shallow bowl.
- 10
Roll each croquette in flour until completely coated, tap off excess, then dip into egg until coated, then roll in breadcrumbs until fully covered—set coated croquettes on a clean plate.
- 11
Pour 0.75 inch of neutral oil into a medium skillet and heat over medium-high heat until a breadcrumb dropped into the oil sizzles and browns within 5 seconds.
- 12
Carefully place croquettes into the hot oil without crowding, working in two batches if needed—fry for 3 minutes without moving them until the bottom is deep golden brown.
- 13
Flip each croquette with tongs and fry the other side for 2 minutes until the entire surface is golden brown and crispy.
- 14
Transfer croquettes to a paper-towel-lined plate to drain, then serve hot with mustard or mayonnaise on the side.
Tools you’ll need
- large pot
- skillet (10-inch minimum)
- wooden spoon
- colander
- potato masher
- three shallow bowls
- fork for whisking
- tongs
- paper towels
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