Vegetarian Dutch Kroket

Crispy, golden, and bursting with flavor, this Vegetarian Dutch Kroket recipe is a plant-based twist on the traditional Dutch snack. Made with a rich, creamy filling of finely chopped mushrooms, carrots, celery, and fragrant spices like nutmeg, these croquettes are packed with umami thanks to a hint of soy sauce. The filling is enveloped in a crunchy breadcrumb coating, fried to perfection, and served hot with a tangy mustard dip for an irresistible bite. Perfect as an appetizer, snack, or party finger food, these vegetarian croquettes bring the authentic taste of Dutch street food right to your kitchen. Easy to make and satisfying for any crowd, this recipe is a must-try for fans of crispy, savory treats!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup mushrooms, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 small onion, finely chopped
• 1 tablespoon soy sauce
• 0.25 teaspoon nutmeg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 egg
• 1.5 cups breadcrumbs
• 2 cups vegetable oil, for frying

Directions

Step 1

Begin by melting the butter in a saucepan over medium heat. Add the finely chopped onion, mushrooms, carrot, and celery. Cook until the vegetables are soft and the onions are translucent, about 5 minutes.

Step 2

Stir in the flour and cook for another 2 minutes, ensuring the vegetables are well coated.

Step 3

Gradually add the vegetable broth, continuously stirring to avoid lumps, and cook until the mixture thickens and forms a roux, around 5-7 minutes.

Step 4

Mix in the soy sauce, nutmeg, salt, and pepper to the roux, then remove the saucepan from heat.

Step 5

Spread the mixture evenly into a shallow dish to cool completely in the refrigerator for at least an hour to firm up.

Step 6

Once cooled, shape the mixture into croquette cylinders approximately 3 inches long and 1 inch in diameter.

Step 7

Whisk the egg in a small bowl. Place the breadcrumbs in a separate bowl.

Step 8

Dip each shaped cylinder first into the whisked egg, then coat thoroughly with breadcrumbs, ensuring an even cover.

Step 9

Heat the vegetable oil in a deep fryer or large heavy-bottomed pan to 350°F (175°C).

Step 10

Fry the croquettes in batches until golden brown, about 3-4 minutes per side.

Step 11

Remove the croquettes from the oil and drain on paper towels.

Step 12

Serve the vegetarian kroket hot, with mustard or your favorite dipping sauce on the side.

Nutrition Facts

Serving size	(1816.0g)

Amount per serving	% Daily Value*
Calories	6054.5

Total Fat 543.0g	0%
Saturated Fat 99.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 320mg	0%
Sodium 5681.7mg	0%
Total Carbohydrate 272.3g	0%
Dietary Fiber 22.5g	0%
Total Sugars 32.2g
Protein 59.7g	0%

Vitamin D 62IU	0%
Calcium 299.2mg	0%
Iron 18.5mg	0%
Potassium 2429.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.6%

Protein: 3.8%

Carbs: 17.5%