Dairy-Free Dutch Kroketten
Indulge in the ultimate comfort food with this recipe for Dairy-Free Dutch Kroketten, a plant-based twist on the classic Dutch snack! These crispy croquettes feature tender, slow-braised shredded beef chuck roast, coated in a crunchy breadcrumb crust and fried to golden perfection. The rich filling is infused with aromatic spices like nutmeg and dry mustard powder, along with a dash of nutritional yeast for a savory depth, all without a trace of dairy. Perfectly paired with a dollop of mustard or your favorite dipping sauce, these dairy-free kroketten are an irresistible treat that’s as satisfying as it is unique. This recipe is great for sharing, with a make-ahead option for stress-free entertaining, and is sure to become a go-to for anyone seeking delicious, allergen-friendly comfort food!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 80 grams all-purpose flour
- 500 milliliters beef stock
- 2 tablespoons nutritional yeast
- 1 teaspoon dry mustard powder
- 0.5 teaspoon nutmeg
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 egg replacement (such as flax egg)
- 150 grams breadcrumbs
- 500 milliliters vegetable oil, for frying
Directions
Step 1
Begin by seasoning the beef chuck roast with salt and pepper. In a large pot, heat the olive oil over medium heat. Brown the beef on all sides, about 5-7 minutes.
Step 2
Remove the beef from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Step 3
Sprinkle the flour over the onions and garlic, stirring frequently, for about 2 minutes to cook off the raw flour taste.
Step 4
Slowly add the beef stock, stirring constantly to create a smooth sauce. Bring the mixture to a simmer.
Step 5
Return the beef to the pot. Cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and easy to shred.
Step 6
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot.
Step 7
Add nutritional yeast, dry mustard powder, nutmeg, 0.5 teaspoon of black pepper, and salt. Stir to combine and let the mixture cook for a few more minutes until it thickens. Let it cool completely in the refrigerator, about 2 hours or overnight.
Step 8
Once cooled, take portions of the beef mixture and form them into cylinder shapes, about 3 inches long and 1 inch in diameter.
Step 9
Prepare the egg replacement in a shallow dish. Place the breadcrumbs in another shallow dish.
Step 10
Dip each kroket first in the egg replacement, then roll it in the breadcrumbs to coat. Repeat if you prefer a thicker coating.
Step 11
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 180°C (350°F). Carefully fry the kroketten in batches for about 3-4 minutes or until golden brown.
Step 12
Remove them from the oil and drain on paper towels. Serve hot with mustard or a sauce of your choice.
Nutrition Facts
| Serving size | (1931.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7024.5 |
| Total Fat 645.0g | 0% |
| Saturated Fat 117.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 375mg | 0% |
| Sodium 6979.2mg | 0% |
| Total Carbohydrate 201.9g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 15.7g | |
| Protein 136.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 254.2mg | 0% |
| Iron 27.6mg | 0% |
| Potassium 2237.1mg | 0% |
Source of Calories