Dutch Beef Kroketten

Step 1

Cut potatoes into 1-inch cubes and place in a large pot of cold water, covering them by an inch. Bring to a rolling boil over high heat and cook for 12–15 minutes until a fork pierces each cube with no resistance.

Step 2

While potatoes cook, place the ground beef in a medium skillet over medium-high heat and stir with a wooden spoon, breaking it into rice-sized pieces, for 5–7 minutes until no pink remains and the meat is deeply browned.

Step 3

Drain the cooked potatoes in a colander and return them to the empty pot while still steaming, to allow any remaining moisture to evaporate.

Step 4

Add 3 tablespoons butter to the warm potatoes and mash with a potato masher for 1–2 minutes until completely smooth with no lumps, then fold in the cooked ground beef.

Step 5

Season the mixture generously with salt and pepper, stirring until evenly distributed. Spread the mixture on a small cutting board and let it cool to room temperature, about 10 minutes.

Step 6

Crack the egg into a shallow bowl and whisk with a fork for 30 seconds until the white and yolk are fully blended. Pour the panko into a second shallow bowl.

Step 7

Using two spoons, scoop a portion of the cooled mixture about the size of a ping-pong ball from the board and drop it into your palm; shape it into a barrel about 2 inches long by rolling gently between both hands.

Step 8

Dip each kroket into the whisked egg, coating all sides, then roll it in the panko crumbs, pressing gently so the breadcrumbs adhere. Place on a clean plate and repeat until all mixture is used (you should have 8–10 kroketten).

Step 9

Pour olive oil into a 12-inch nonstick skillet to a depth of 1/4 inch and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 10

Carefully lay the kroketten into the hot oil in a single layer, leaving 1/2 inch of space between each one. Fry for 2–3 minutes without moving them until the bottom is deep golden brown.

Step 11

Using a slotted spoon, flip each kroket and fry the opposite side for 1–2 minutes until it matches the color of the first side, then transfer to a paper-towel-lined plate to drain.