Kroketten

Ingredients

2 cups (500 ml) beef or chicken broth
1/2 cup (115 g) butter
1/2 cup (60 g) all-purpose flour
1 cup (240 ml) milk
1 cup (250 g) cooked, shredded meat (beef, chicken, or pork)
1 small onion, finely chopped
1/2 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup (50 g) breadcrumbs
2 large eggs, beaten
Oil, for frying

Instructions

Prepare the Roux

In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2-3 minutes to form a roux. Do not let it brown.

Make the Bechamel

Gradually whisk in the milk and broth, continuing to cook and stir until the mixture thickens and becomes smooth.

Add Meat and Seasoning

Stir in the shredded meat, chopped onion, nutmeg, salt, and pepper. Cook for another 5-7 minutes until the mixture is thick and the meat is well combined.

Cool the Mixture

Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, chill it in the refrigerator for at least 1 hour to firm up.

Shape and Coat

Once the mixture is chilled, shape it into small logs or balls. Roll each piece in the breadcrumbs, then dip it into the beaten eggs, and coat again with breadcrumbs.

Fry the Kroketten

Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the kroketten in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.