Kroketten or Croquettes are a Dutch snack I’ve had many a time in places like the Dutch pub in London, De Hems, and whilst always enjoying them, I’ve just never thought how to cook them (although that may have something to do with the strong Dutch & Belgian beer they serve there!). Kroketten are a glutinous vegetable or meat ragout, breadcrumbed and deep fried. A kind of , breadcrumbed, deep fried stew, which is probably what it’s actually called in Scotland.

Surprisingly enough, there were actually Christmas dinner leftovers in our house still on the 27th, so, adjusting a recipe from a Dutch Cookery book I got for Christmas (thanks Mrs R) I thought I’d kill two birds with one stone, cooking something new and using up the leftovers. I’m not sure if this is the usual reason for cooking Kroketten, but it worked pretty well for me.

Kroketten (8 large croquettes, serves 2-3 people)

500g cooked meat or veg leftovers (mine was a mix of turkey, carrots and parsnips)

500ml stock (I also added the remnants of the gravy)

75g plain white flour

50g butter

1 clove of garlic

100g breadcrumbs

1 egg

Oil for frying (500-750ml)

Finely chop your garlic clove and fry it in the butter until softened, then add the flour, cooking for a minute or so before slowly adding the stock, stirring all the while to get a smooth, glutinous consistency. Then add your meat and veg leftovers to the sauce, bring to the boil, then remove from the heat and leave to cool. Once cooled sufficiently, place in the fridge to cool further (about 30 mins at least).

Take out 4 plates, sprinklng breadcrumbs on one, a beaten egg on another, one for placing the shaped croquettes on and finally, one with kitchen roll on for after the frying. Roughly divide the mixture from the fridge into 8, then shape with hands or spoons into a cylindrical shape, roll in the breadcrumbs, then roll in the egg and back in the breadcrumbs again, before placing on the third plate. Repeat until you have run out of mixture.

Heat the oil in a deep pan, then deep fry in batches, until you get a golden brown colour for each one. Serve with a green salad and lots of mustard.