Broodje Kroket Recipe

Recipe Category: Sandwich

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Makes 4

BECHAMEL SAUCE: 2 tbsp (25g) but er

FILLING:

5½oz (150g) cold roast beef, chopped
½ small onion, very finely chopped
a small handful of button mushrooms, finely chopped 1 tsp kecap manis (sweetened soy sauce)
1 tbsp chopped fresh thyme leaves

COATING:

To make the bechamel sauce, melt the butter in a smal , heavy-based saucepan
Add the flour, stirring constantly, to make a smooth paste, or roux
Keep stirring for several minutes
Grate the nutmeg into the milk, then gradually add it to the roux, stirring constantly
Bring this mixture gently to a boil, stirring, then simmer for about 5 minutes
Remove from the heat, season with salt and a little white pepper, and then let cool, covered with a piece of wax (greaseproof) paper, to stop it forming a skin
To make the fil ing, put al the ingredients into a food processor and blend together until wel combined
Mix with the cooled bechamel sauce and season with more salt and white pepper if necessary
Place the mixture in the refrigerator until it is wel chil ed (a couple of hours or so) and then form into 4 log shapes (krokets), each about 3in (7 5cm) long

For the coating, cover a plate with some flour.

In a separate wide dish, mix the beaten egg with a splash of milk.
Cover another plate with breadcrumbs.
Dip each kroket first in the flour, then in the beaten egg mixture, and finally in the breadcrumbs to coat al over
Meanwhile, pour some vegetable oil for deep-frying into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
Deep-fry the krokets in 2 batches for about 5 minutes or so, turning occasionally, until golden brown al over
Drain on paper towels
The cooked krokets can be kept warm in a low oven while you cook the second batch
Serve the warm krokets in soft white rol s with plenty of spicy mustard on the side

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