Dudok Kroketten Recipe

Place the peeled and chunked potatoes in a large pot and cover with cold water. Add 1 tsp of the salt. Bring to a simmer over medium-high heat, then reduce heat and cook until potatoes are very tender, about 15–20 minutes.

Drain potatoes thoroughly and return to the pot. Over very low heat, briefly dry the potatoes for 1–2 minutes to remove excess moisture.

Mash the potatoes until smooth (use a ricer or potato masher). Add the butter, warm the milk slightly and add it gradually, stirring until a smooth, slightly firm mashed potato is formed. Season with 0.5 tsp salt, 0.5 tsp freshly ground black pepper and nutmeg. Taste and adjust seasoning. Spread the mash on a tray to cool faster to room temperature (important for shaping).

In a small skillet, melt 25 g butter over medium heat. Add the finely diced onion and sauté until translucent and soft, about 5 minutes.

Stir in the 20 g flour and cook for 1 minute to make a light roux, stirring constantly to avoid browning.

Gradually whisk in the stock until a smooth, slightly thickened sauce (ragout) forms. Simmer 2–3 minutes until the sauce coats the back of a spoon.

Add the chopped cooked beef and frozen peas and warm through. Season with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp Worcestershire sauce. Cook another 1–2 minutes. Remove from heat and let cool completely. The filling should be thick and not runny; if too thin, simmer gently to reduce.

When both the mashed potato and ragout are cooled, portion the potato into 12 equal pieces (about 90–100 g each). Flatten each portion in your palm into an oval disc.

Place about 1 tablespoon of the cooled filling in the center of each potato disc. Fold the potato around the filling and shape into a smooth cylinder or oval (classic croquette shape), sealing seams so filling does not leak. Place formed kroketten on a tray and chill in the refrigerator for 30 minutes to firm up.

Set up a breading station with three shallow bowls: flour seasoned with a pinch of salt, beaten eggs, and breadcrumbs mixed with chopped parsley if using.

Dredge each chilled croquette first in flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly in breadcrumbs. For an extra-crisp shell, double dip: return to egg and breadcrumbs for a second coating.

Heat vegetable oil in a deep heavy pot or deep fryer to 175°C (345°F). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 45–60 seconds.

Fry kroketten in batches (do not overcrowd) until golden brown and heated through, about 3–4 minutes per batch. Turn as needed for even browning. Use a slotted spoon to transfer to a paper towel–lined tray to drain briefly.

Serve hot with mustard, piccalilli, or a simple dipping sauce. Kroketten are best eaten immediately but can be kept warm in a 90°C (200°F) oven for up to 20 minutes without losing crispness.