Broodje Kroket

History

The broodje kroket is a cornerstone of Dutch food culture, sold from street-side vending machines (called 'automatieks') and snack bars across the Netherlands since the mid-20th century. The kroket itself — a cylindrical ragout of slow-cooked beef or veal bound in béchamel, breaded and deep-fried — was adapted from the French croquette by Dutch cooks. Served in a soft white roll with mustard, it is the definitive Dutch fast-food sandwich, beloved by every generation.

Ingredients

• Soft white bolletje (Dutch bread roll)
• Beef or veal kroket (croquette)
• Yellow mustard
• Optional: lettuce

How to Make

1. 1Make ragout: slow-cook beef or veal until tender, shred and fold into thick béchamel. Season well.
2. 2Shape into cylinders, bread in flour, egg and breadcrumbs, and refrigerate until firm.
3. 3Deep-fry krokets at 350°F (175°C) until deeply golden and crisp, about 3–4 minutes.
4. 4Split the soft white roll without cutting all the way through.
5. 5Spread mustard generously on the roll.
6. 6Tuck the hot kroket inside and serve immediately.

Known for it

• Eetsalon Van DobbenKorte Reguliersdwarsstraat 5-7-9, 1017 BH Amsterdam, Netherlands