Meat croquettes are a Dutch tradition.
The Dutch love food, fresh ingredients, and home cooking to share with family and friends. The Dutch only eat one hot meal a day, dinner.
Breakfast and lunch is usually a bread sandwich type.
Dinner to follow with a hot or cold entrée, meat or fish with fresh vegetables and potatoes. Meat croquettes, Hollanadse biefstuk, Hunters stew, and fish are just a few that are enjoyed.
I also crave Olienbollen, or Dutch doughnuts, apple pancakes, not to mention Rotti KoeKoes, a divine egg-sugar steamed dessert.
Most of all, due to colonization, Indonesian food is part of the Dutch culinary repertoire.
Dishes out of this world: Nasi Goreng, Gado-Gado, Frikadel Goreng, and Sate chicken with Peanut sauce.
Dishes that we have enjoyed and have at each return to Holland.
I can spend the whole summer traveling and eat in Holland and never tire of the beautiful food prepared.
The wonderful country of windmills, canals, tulips, bicycles, and Anne Frank house.
As well as Van Gogh Museum, Madurodam, chocolate, wooden shoes, and Blue Delft ceramics.
Let’s not forget the world’s smallest house, one meter wide.
Our travels have taken us many times to the Netherlands or Holland, either on a personal trip to visit friends and relatives or for work.
We have so many favorite cities that are on our favorite list.
With an excellent transportation system, visiting Holland is as easy as 1.2.3.
The recipe below is a favorite that I am sharing in honor of Jeanette and Johan W., who introduced me to Indonesian and Dutch cooking years ago and were and still are a family favorite.
Meat Croquettes – A Dutch Tradition
- 6½ ounces meat, cookedandn shredded
- 1¼ ounces unsalted butter
- 1 ounce unbleached all purpose flour
- ¼ cup bouillon
- soy sauce, optional
- 1 eggs
- vegetable oil, for frying
- Melt butter over low heat, add flour, stir and cook until mixture forms into a ball. Do not brown. Add the bouillon and stir until thickened. Add salt, pepper and nutmeg, (Soy sauce) to taste.
- Add the butter flour past to the shredded meat and cool, preferably overnight. Mixture should be stiff. Put mixture into pastry bag with large opening tip. Pipe mixture into a 4” by 2” pieces.
- Roll pieces thru breadcrumbs then thru lightly beaten egg, and again thru the bread crumbs. Place in the refrigerator for about 1 hour.
- Heat oil in the deep fryer, 3 to 4 inches of oil, heat to 350°.
- Fry until golden brown, drain on paper towel.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram