Antilliaanse Kroket

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The Difference Between A Dutch & An Antillean 'Kroket'

A Dutch croquette is filled with ragout and the Antillean croquette is made with minced beef that has not been processed into ragout. I first made these Antillean croquettes during COVID-19 lockdown, when I had the time and was cleaning up my data. This recipe is not a family tradition, although these Antillean croquettes were sometimes bought with 'Sinterklaas' to snack on while unpacking presents.

Ingredients Antillean Croquettes

• 250g minced beef (rundergehakt)

• Onion

• Green pepper

• Red pepper

• Celery

• Chili pepper

• 4 ½ cups water

• Meat stock (vleesbouillon)

• 250g margarine

• Curry powder

• Complete Seasoning

• Maggi

• 350g flour

• 3 eggs

• 2 packets breadcrumbs (paneermeel)

• Oil

Recipe Antillean Croquettes

• Chop the peppers, celery and chili pepper into small pieces

• Put the water, herbs, stock, butter and minced meat in a pan on the stove

• Mix everything and let it cook for 30 minutes

• Slowly add flour and turn until it becomes a large ball

• Let it cool for 30 minutes

• And form croquettes from the large ball

• Put breadcrumbs in one bowl and in the other bowl beaten eggs

• Roll the croquettes through the breadcrumbs

• Then through the eggs

• And then again through the breadcrumbs

• Fry them until golden brown.

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