“This came out of a small Dutch cookbook that my brother sent me from Australia. I remember my mother making these, but it had been years since I'd had them. When I got the booklet, I tried it, and it was loved by all. It takes a bit of work, but is delicious. You can substitute any kind of meat. This is great for leftovers!”
72hrs 20mins

Ingredients Nutrition


  1. Day 1: Melt butter in saucepan, slowly add in the flour, mix into a smooth paste.
  2. Add in the stock and stir, cook for 10 minutes.
  3. Fry onions and meat in a frying pan until brown, add to saucepan. Add salt, pepper, parsley, and cook for 1 minute. Pour into a dish and allow to cool overnight.
  4. Day 2: Divide up into equal amounts, and roll into small oblong shapes. Roll into breadcrumbs. Beat eggs, and coat the croquettes, then roll into cornflake crumbs. Refrigerate overnight.
  5. Day 3: Heat oil in a deep fat frying pan, add croquettes and fry until golden brown.
  6. Makes approx 12 croquettes.

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