Meat croquettes, a Dutch tradition.
The Dutch love food, love fresh ingredients and love 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, fish are just a few that are enjoyed.
I also get craving for Olienbollen, or Dutch doughnuts, apple pancakes, not to mention Rotti KoeKoes, a divine egg-sugar steamed dessert.
Most of all, Indonesian food is part of the Dutch culinary repertoire due to of colonization.
Dishes out of this world: Nasi Goreng, Gado-Gado, Frikadel Goreng, Sate chicken with Peanut sauce to name a few. Dishes that we have enjoyed and have at each return to Holland.
I can spend the whole summer travelling and eating in Holland and never getting tired of the wonderful food prepared.
The wonderful country of windmills, canals, tulips, bicycles, Anne Frank house. As well as Van Gogh Museum, Madurodam, chocolate, wooden shoes, Blue Delft ceramics. Let’s not forget the world smallest house.
Our travels has 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 a great transportation system, visiting Holland is just as easy as 1.2.3.
The below recipe is a favorite that I am sharing in honor of Jeanette and Johan W. that have introduced me to Indonesian and Dutch cooking years ago, and was, and still is a family favorite.
Meat Croquettes - A Dutch Tradition
- 1 hr 35 mins total
- 1 hr 30 mins prep
- 5 mins cook
6 1/2 ounces cooked adn shredded meat
1 1/4 ounces unsalted butter
1 ounce unbleached all purpose flour
1/4 cup bouillon
pinch of nutmeg
optional to taste soy sauce
frying vegetable oil
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.
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