Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Dutch Croquettes (and variation)

Posted by Bee & John on October 25, 2010 at 12:05 AM

Well.... here I am about to pass on a family heirloom recipe.. but everyone should have a chance at enjoying this lovely meal :)

My Grandfather, was a butcher in holland (Valkenburg) and from what my mother tells me... sold 5,000 of his Croquettes every week.  Because it was such a pain to make for my mother or father (Both were butchers... and yes, I'm now married to one - no hope for me!!), two things happened.  

1- we made BIG batches (which equals BIG mess) and

2- us kids got Croquettes only for special occasions - usually for Christmas.  They were our "special" meal and we all looked forward to it.  

Imagine my surprise when I visited Holland to find out it is their equivelant of a meat pie!  They are ordered with a slice of bread and a bit of mustard, then the Croquettes are squished onto the bread and eaten.  There are even vending machines selling them!  I kid you not!

I didn't make it often, it took all day and there was a heck of a mess... but no longer!!!  Go Go Thermomix!!

Although the traditional Croquettes are made with Veal - they are also really yummuy with Chicken - use leg fillets because the thighs are too dry.  If you are worried about that little bit of fat.... don't continue on with this recipe :)

1 - In the Thermomix put in


  • 500-600 grams of veal (or chicken) chopped into 2cm chunks (don't de-fat the veal, it is better done after cooking)
  • 500-600 grams of water (equal to the meat you put in)
  • 2 bay leaves
  • 2 cloves
2 - Cook on 100oC, reverse on speed 2 for 15 mintues.

Drain the contents of the bowl.  Throw away the bay leaves and cloves.  Put the meat onto a tray to cool down, the stock in a jug.



If the stock is fatty, scoop the majority of the fat off (use a slice or two of bread) or use a fat separating jug.  My mother used to make it the day before and chill the stock, then she could take the hard fat off easily.


3 - without cleaning the bowl, add half an onion

4 - chop the onion on 5 for 3 seconds - scrape down the sides

5 - add


  • 100grams of butter
  • 1 tsp of curry powder
  • 20 grams of Maggi seasoning sauce (about 3 table spoons)
  • 1/4 tsp of ground cloves
  • 1 tsp nutmeg


6 - cook on 100oC for 5 minutes

while that is cooking, de-fat the meat

7 - add

  • 100grams of plain flour
  • 500grams of the stock
8 - blend for 10 seconds on speed 7

9 - add meat - blend for 10 seconds on speed 7

10 - cook on 100oC for 5 minutes

11 - Set blades to reverse

12 - add drained tin of sliced champion mushrooms and stir for 30 seconds on speed 2

Ta Da! Now you have the base.

To make croquettes - spread out the mixture thinly on a tray or plate and let it cool.  
When the meat is cool, roll into egg shaped/sized balls and dip alternatively into breadcrumbs, egg wash, breadcrumbs.

Deep fry in oil until golden brown.  (I have tried spraying them with spray oil and cooking in the oven... a little drier by ok)

Alternatives - my mother used this mixture, mostly with chicken, as a base for pasta bakes, spaghetti, pies - the pies were a particular favourite.  If you want to do this.... use only 75grams of flour!

For a pie, put the mixture into a pie dish and cover with puff pastry! (or... mashed potato to have a Dutch Sheperd's Pie LOL)

Categories: My own Recipes, Mains, My Favourite Recipes