Croquettes are very popular in Poland and you can find them in every restaurant or takeaway shop that serves polish food. Polish Croquettes are thin, large pancakes filled either with meat or cabbage and mushrooms. The pancakes are coated with breadcrumbs and fried.
The meat filling is exactly like we make it for another traditional polish dish: Pierogi. I guess Poles didn’t want to invent any other meat-vegetable filling then this one!
For the stuffing, we use carrots, celery and meat (usually beef or pork) that are first cooked together and then minced using a grinder. The mixture is seasoned with salt, pepper and marjoram. The pancakes for Krokiety are a little more elastic than the usual once because we need to roll them. In the recipe below you will find out how to make this special dough!
Each pancake is stuffed with at least 2 tablespoons of this delicious meat filling and then coated in flour, egg and breadcrumbs. Please don’t skip the flour in this coating method, because the breading will go off the pancake while frying and you don’t want that!
Polish Krokiety are usually served as a starter with clear beetroot broth on the side. They are soft from inside and crispy from outside – my favourite combination!