High Protein Dutch Kroketten

Elevate your snack game with these High Protein Dutch Kroketten—a healthier twist on the classic Dutch delicacy! Packed with lean chicken breast and bound together with a creamy, protein-rich base of low-fat Greek yogurt and chickpea flour, this recipe balances indulgence and nutrition. Seasoned with nutmeg, parsley, and a touch of black pepper, each golden, crispy bite bursts with savory flavor. These kroketten are coated in crunchy panko breadcrumbs and shallow-fried to perfection, delivering an irresistible texture. Ideal as a high-protein appetizer or a satisfying snack, these homemade croquettes are sure to impress at any occasion. Perfect for meal prep, party platters, or even as a post-workout treat—your taste buds and your body will thank you!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Start by cubing the chicken breast into small, bite-sized pieces.

Step 2

In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

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.

Step 4

In a large saucepan over medium heat, combine the chicken stock and low-fat Greek yogurt. Stir until well blended.

Step 5

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.

Step 6

Stir in the cooked chicken, nutmeg, salt, black pepper, and chopped parsley into the creamy sauce. Mix until evenly combined.

Step 7

Spread the mixture into a shallow dish and allow it to cool completely in the refrigerator for at least 1 hour, or until firm.

Step 8

Once chilled, shape the mixture into log shapes, about 3 inches long.

Step 9

Beat the eggs in a shallow dish. Dip each log into the beaten eggs, ensuring they are fully coated.

Step 10

Roll each egg-coated log in the panko breadcrumbs, pressing gently to adhere the breadcrumbs.

Step 11

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.

Step 12

Remove from oil and place on a paper towel-lined plate to drain any excess oil.

Step 13

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1875.6 grams (1875.6g)

Amount per serving	% Daily Value*
Calories	6846

Total Fat 587.70g	753%
Saturated Fat 105.00g	525%
Polyunsaturated Fat 2.60g
Cholesterol 940mg	313%
Sodium 5361mg	233%
Total Carbohydrate 202.50g	74%
Dietary Fiber 19.80g	71%
Total Sugars 38.60g
Protein 215.70g	431%

Vitamin D 118IU	590%
Calcium 383mg	29%
Iron 18mg	102%
Potassium 2793mg	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.

Source of Calories

Fat: 76.0%

Protein: 12.4%

Carbs: 11.6%