Dutch kroketten

Method

• step 1

  1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)

• step 2

  2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces

• step 3

  3. Degrease stock and keep aside

• step 4

  4. In same pot âwhich is now empty- melt 250 gr butter

• step 5

  5. Add chopped onion and fry until soft

• step 6

  6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before âcrumbling stageâ

• step 7

  7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt

• step 8

  8. Add spices and soya as per your taste and be generous

• step 9

  9. Put pot in fridge overnight

• step 10

  1 whole chicken

• step 11

  250 gr butter

• step 12

  ÃÂÃÂÃÂý finely cut onion

• step 13

  4 table spoons of currypowder

• step 14

  Plenty of flour

• step 15

  Spices as per your taste: chilie flakes- pepper- paprika etc

• step 16

  Chickenstock ÃÂâÃÂÃÂÃÂÃÂskimmed of fat

• step 17

  Good splash of soya sauce

• step 18

  3 whisked eggs

• step 19

  Plenty of breadcrumbs!!

• step 20

  1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ÃÂÃÂÃÂý hr (closed lid)

• step 21

  2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces

• step 22

  3. Degrease stock and keep aside

• step 23

  4. In same pot ÃÂâÃÂÃÂÃÂÃÂwhich is now empty- melt 250 gr butter

• step 24

  5. Add chopped onion and fry until soft

• step 25

  6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before ÃÂâÃÂÃÂÃÂÃÂcrumbling stageÃÂâÃÂÃÂÃÂÃÂ

• step 26

  7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt

• step 27

  8. Add spices and soya as per your taste and be generous

• step 28

  9. Put pot in fridge overnight

• step 29

  Next day:

• step 30

  Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs

• step 31

  Roll a small handfull of mixture into flour and roll into kroket shape then

• step 32

  Roll thru whisked eggs then

• step 33

  Roll thru breadcrumbs.

• step 34

  Voila

• step 35

  In deep fat fryer :

• step 36

  Cook for 6 min in medium hot oil from ÃÂâÃÂÃÂÃÂÃÂfreshÃÂâÃÂÃÂÃÂàuntil nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn

• step 37

  BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks

• step 38

  Enjoy

• step 39

  Rob

• step 40

  Next day:

• step 41

  Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs

• step 42

  Roll a small handfull of mixture into flour and roll into kroket shape then

• step 43

  Roll thru whisked eggs then

• step 44

  Roll thru breadcrumbs.

• step 45

  Voila

• step 46

  In deep fat fryer :

• step 47

  Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn

• step 48

  Next day:

• step 49

  Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs

• step 50

  Roll a small handfull of mixture into flour and roll into kroket shape then

• step 51

  Roll thru whisked eggs then

• step 52

  Roll thru breadcrumbs.

• step 53

  Voila

• step 54

  In deep fat fryer :

• step 55

  Cook for 6 min in medium hot oil from âfreshâ until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn

• step 56

  BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks

• step 57

  Enjoy

• step 58

  Rob