Mediterranean Diet Dutch Kroketten
Discover the perfect fusion of traditional Dutch indulgence and Mediterranean-inspired nutrition with these Mediterranean Diet Dutch Kroketten. Crafted with shredded chicken, vibrant red bell pepper, fresh parsley, and a hint of citrusy lemon zest, these golden-baked croquettes are packed with bold flavors. Seasoned with aromatic cumin and paprika, and enriched with a splash of dry white wine, the filling achieves a luscious, paste-like consistency that makes every bite irresistibly creamy. Coated in wholesome whole-wheat breadcrumbs for a satisfying crunch, these kroketten are oven-baked to keep things light and healthy without skimping on texture. Whether you’re serving them as an appetizer, snack, or paired with a refreshing Mediterranean dip, this recipe balances comfort food appeal with heart-smart ingredients for a guilt-free treat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 300 grams cooked chicken breast, shredded
- 1 medium red bell pepper, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 milliliters dry white wine
- 100 grams whole-wheat flour
- 250 milliliters low-sodium chicken broth
- 2 whole eggs, beaten
- 150 grams whole-wheat breadcrumbs
- 1 teaspoon lemon zest
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 5 minutes.
Add the shredded chicken, red bell pepper, parsley, cumin, paprika, salt, and black pepper. Stir well and cook for another 5 minutes.
Pour in the white wine and let it simmer until almost evaporated. Sprinkle the flour over the mixture and stir well to combine and coat the ingredients.
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Cook the mixture until it thickens into a paste-like consistency, for about 10 minutes.
Remove from heat and spread the mixture on a baking sheet to cool down to room temperature, about 15 minutes.
Once cooled, shape the chicken mixture into small croquettes, about 8 cm long and 2 cm wide.
Place the beaten eggs in a shallow dish and the whole-wheat breadcrumbs in another. Add lemon zest to the breadcrumbs and mix thoroughly.
Dip each croquette first in the beaten eggs, then roll in the breadcrumbs until well coated.
Preheat the oven to 200°C (392°F). Arrange the croquettes on a baking tray lined with baking paper. Brush or spray them lightly with olive oil for a crispy finish.
Bake for 20 minutes until the kroketten are golden brown. Flip halfway for even browning.
Remove from the oven and let them cool for a few minutes. Serve warm with a side of your favorite Mediterranean dip or salad.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 19.7 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2222 mg | 47% | |
*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.
