Low Fat Dutch Kroketten
Delight your taste buds with these "Low Fat Dutch Kroketten," a lightened-up spin on the classic Dutch snack that's bursting with flavor and perfect for guilt-free indulgence. Made with lean ground beef, creamy low-fat milk, fragrant nutmeg, and a touch of fresh parsley, this recipe transforms traditional kroketten into a wholesome oven-baked treat. The crispy breadcrumb coating is achieved with minimal fat, thanks to a simple olive oil spray, making these baked beauties both healthier and irresistibly crunchy. Whether you're preparing them as a savory appetizer or a satisfying snack, these kroketten are sure to impress. Serve them warm with a side of tangy mustard and enjoy a taste of the Netherlands straight from your kitchen! Keywords: Low Fat Dutch Kroketten, healthy Dutch snack, oven-baked kroketten recipe, lean ground beef appetizer, crispy breadcrumb coating.
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Recipe Information
Ingredients
- 200 grams Lean ground beef
- 200 ml Low-sodium beef broth
- 100 ml Low-fat milk
- 40 grams All-purpose flour
- 30 grams Light butter
- 1 medium Onion, finely chopped
- 1 clove Garlic, minced
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Parsley, chopped
- 1 large Egg
- 100 grams Breadcrumbs
- 1 spray bottle Olive oil spray
Instructions
In a non-stick skillet over medium heat, add the lean ground beef and cook until browned, breaking it into small pieces with a spatula. Set aside.
In the same skillet, melt the light butter and sauté the chopped onion and minced garlic until soft and translucent.
Sprinkle the flour over the onion mixture and stir for about 1-2 minutes until the flour is lightly golden.
Gradually add the low-sodium beef broth and low-fat milk while stirring continuously until the mixture thickens.
Add the cooked ground beef back to the skillet along with nutmeg, ground black pepper, salt, and chopped parsley. Mix well and remove from heat. Let it cool to room temperature and then refrigerate for at least 2 hours or until firm.
Once the ragout is firm, take a spoonful of the mixture and shape it into a cylinder or log shape about 7 cm long. Repeat with the remaining mixture.
Beat the egg in a shallow bowl and place the breadcrumbs in another shallow dish.
Dip each shaped kroket into the beaten egg, then roll in the breadcrumbs, making sure they are evenly coated.
Preheat the oven to 200°C (400°F). Place the kroketten on a baking sheet lined with parchment paper.
Lightly spray the kroketten with olive oil spray to help them crisp without additional fat.
Bake in the preheated oven for 20-25 minutes or until golden brown and heated through.
Serve warm as a snack or appetizer, with mustard on the side if desired.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.3 g | 358% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 16.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 459 mg | 10% | |
*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.
