Yield: 20 Kroketten
600g stew meat
0.5 litre stock (any flavour you prefer)
1 finely chopped onion
60g (cake) flour
salt and pepper to taste
Sprinkle of nutmeg (optional)
ample flour, (beaten) eggs and bread crumbs
Frying oil (e.g. sunflower oil)
Boil the meat in the stock until the meat starts falling apart into little threads. This should take about 30 minutes.
Take another pan and heat the butter until melted and then fry the onions until glazy.
Add the flour and mix until it is clumpy and there is no loose flour or butter. This is the base for the roux.
dd the stock with the meat and whisk through well. The roux base should absorb all the moisture and make one thick sauce. The sauce should not be runny.
If the sauce is too thin, remove from the heat and prepare some extra roux base to which you can add the sauce. If the sauce is too think, add some moisture.
Season to taste.
Leave to cool in the fridge, it should be cold when you start preparing it in order for the roux to keep its shape.
Take three bowls and fill each with either the flour, eggs and breadcrumbs.
Shape the roux in cylinder forms (for kroketten) or round balls (for bitterballen)
Take the centre filling (the roux) and cover with flour. Place it in the (beaten) eggs bowl and then place in the bowl with breadcrumbs and coat thoroughly.
Leave the kroketten (or bitterballen) at room temperature for a few minutes. I always place them back in the fridge and then fry them as soon as possible, straight from the fridge. This helps keep the shape and make it more crispy on the oputside.
Heat the oil in a high pot or you can use a frying pan.
Fry the kroketten (or bitterballen) in the oil for approximately four (04) minutes. The outside should be a nice brown colour.