High Protein Dutch Kroketten
Elevate your snack game with these High Protein Dutch Kroketten—an irresistibly crunchy and creamy treat that's as nutritious as it is delicious. This healthful twist on the classic Dutch croquettes features tender, golden-brown chicken blended with a velvety, seasoned sauce made from low-fat Greek yogurt and chickpea flour, offering a protein-packed alternative to traditional recipes. Infused with aromatic nutmeg, fresh parsley, and a touch of black pepper, each bite is bursting with balanced flavors. Encased in a crispy panko breadcrumb coating and fried to golden perfection, these croquettes are perfect for a satisfying appetizer, party platter, or quick weeknight indulgence. They're easy to prepare with simple pantry staples, ready in just about an hour (including chill time), and guaranteed to win hearts around the table. Serve these delectable bites warm with your favorite dipping sauce for a protein-rich snack that’s both timeless and healthy.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Low-fat Greek yogurt
- 100 grams Chickpea flour
- 2 large Eggs
- 250 ml Chicken stock
- 50 grams Unsalted butter
- 1 medium Onion, finely chopped
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Panko breadcrumbs
- 500 ml Vegetable oil, for frying
- 2 tablespoons Parsley, finely chopped
Instructions
Start by cubing the chicken breast into small, bite-sized pieces.
In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the cubed chicken to the skillet and cook until the chicken pieces are fully cooked and golden brown. This should take approximately 8-10 minutes. Remove from heat and set aside.
In a large saucepan over medium heat, combine the chicken stock and low-fat Greek yogurt. Stir until well blended.
Gradually whisk in the chickpea flour, ensuring there are no lumps, and continue to stir until the mixture thickens to a creamy consistency, around 5 minutes.
Stir in the cooked chicken, nutmeg, salt, black pepper, and chopped parsley into the creamy sauce. Mix until evenly combined.
Spread the mixture into a shallow dish and allow it to cool completely in the refrigerator for at least 1 hour, or until firm.
Once chilled, shape the mixture into log shapes, about 3 inches long.
Beat the eggs in a shallow dish. Dip each log into the beaten eggs, ensuring they are fully coated.
Roll each egg-coated log in the panko breadcrumbs, pressing gently to adhere the breadcrumbs.
Heat the vegetable oil in a large pan to 180°C (350°F). Carefully fry the kroketten in batches until golden brown and crispy, about 3-4 minutes per side.
Remove from oil and place on a paper towel-lined plate to drain any excess oil.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
6846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 587.7 g | 753% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 38.6 g | ||
| Protein | 215.7 g | 431% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 383 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2793 mg | 59% | |
*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.
