VOTE FOR MY BOOKIE! WAN LAF! ➤COOKBOOK OF THE YEAR AUDIENCE AWARD ⇒ https://www.foodandfriends.nl/kookboe... ➤NS AUDIENCE AWARD ⇒ https://www.nspublieksprijs.nl/ ONE OF THE MOST POPULAR SNACKS IN THE NETHERLANDS NOW MAKE IT YOURSELF! THE CROQUETTE! Oh yes, and I also make bitterballen from them. Especially from me for you. Have fun and a kiss from me. THE EATING WITH NICK COOKBOOK! ➤Bol.com ⇒ https://bit.ly/ETENMETNICKBOEK SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) Broth Ingredients 500 gr beef fillet 3 tbsp oil 1 l water Handful of parsley 1 bay leaf 1 carrot, coarsely chopped 1 onion, coarsely chopped 1 Fry your meat in a soup pan until nicely colored. Add 1 liter of water, bring to a gentle boil and skim off the mess. Roughly chop your parsley, carrot and onion and throw them in with your meat together with your bay leaf. 2 Let it simmer gently for 2 to 2 1/2 hours on a very low heat so that your meat becomes tender. Remove all your meat and strain your stock. Cut your meat into very small pieces, this will go in your croquette. Thick Ragout/Salpicon/Croquette mixture Ingredients 500 ml beef stock 500 gr sliced ​​beef fillet 60 gr butter 60 gr flour Pinch of nutmeg Salt and pepper, to taste 2 sheets of gelatine 2 tbsp cooking cream Handful of fresh parsley, finely chopped 3 eggs, use only egg whites 150 gr breadcrumbs 150 gr panko 1 Throw 2 sheets of gelatine in a little bit of water, then they will soften. Put a saucepan on with your butter and let it melt. Melted? Add your flour and make a roux. Cook this well by frying for 2 minutes. Now add your beef stock while stirring and simmer gently for 5 minutes. You now have a thick sauce. Remove from the heat. 2 Add some nutmeg together with your pepper and salt and your gelatin leaves and stir well. Now add your sliced ​​meat with your parsley and 2 tablespoons of cooking cream and stir well again. Taste and season well! 3 Now throw your ragout mixture into a large bowl and cover with some kitchen foil. Put in the fridge and let it sit for 1 night. 4 Make a breading station with 1 bowl of breadcrumbs, 1 bowl with 3 egg whites and 1 bowl with panko (Japanese breadcrumbs) 5 Take your ragout out of the fridge and take a little of it so that you can form a ball (2 golf balls together). Form it into a good stick and throw it into your breadcrumbs and cover everything well, now throw it into your egg white and make sure all the dry spots are wet. From your egg white throw it into your panko and cover everything again. 6 Go for the double dip for a firm crust and extra crispy. Throw it back in your egg and then cover it again in your panko. Throw all your croquettes and bitterballen in the freezer for 1 hour. 7 Deep fryer at 180 degrees and throw a few croquettes or bitterballen in. Let it fry for 2.5 to 3 minutes, drain on kitchen paper and you're done. Yummy man. #croquette #frituur #snack