BROODJE KROKET, THE NETHERLANDS: "Broodje" means sandwich and "kroket"
means croquette, in this case a meatball coated in breadcrumbs and
fried. The recipe is simple. Finely chop leftover meat and/or potatoes,
shape into a sausage, coat in breadcrumbs, and fry. Serve in a soft
bread roll with strong mustard. A delicious late night snack!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broodje Kroket Sandwich
Categories: Beef, Vegetables, Mushrooms, Sauces, Herbs
Yield: 4 servings

MMMMM----------------------BECHAMEL SAUCE----------------------------
2 tb (25 g) butter
25 g Plain flour
sm Grating of nutmeg
125 ml Hot milk
Sea salt & white pepper

MMMMM--------------------------FILLING-------------------------------
150 g Cold roast beef; chopped
1/2 sm Onion; very finely chopped
sm Handful button mushrooms;
- fine chopped
1 ts Kecap manis
1 tb Chopped fresh thyme leaves

MMMMM--------------------------COATING-------------------------------
Plain flour
1 lg Egg; beaten
Milk
Fresh breadcrumbs
Oil; for deep-frying

MMMMM--------------------------TO SERVE------------------------------
Soft white rolls; split open
Spicy mustard

TO MAKE THE BECHAMEL SAUCE: Melt the butter in a small,
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 five minutes. Remove
from the heat, season with salt and a little white
pepper, and then let cool, covered with a piece of
greaseproof paper to stop it forming a skin.

TO MAKE THE FILLING: Put all the ingredients into a food
processor and blend until well 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 well chilled (a couple of hours
or so), then form into four log shapes (krokets), each
about 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 all
over.

Meanwhile, pour some vegetable oil into a deep-frying
pan or an electric deep-fat fryer and heat to 180C.
Deep-fry the krokets in two batches for about five
minutes or so, turning occasionally, until golden brown
all 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 rolls with plenty
of spicy mustard on the side.

Makes 4

By Helen Graves

RECIPE FROM: https://www.theguardian.com/

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