{"id":44836,"date":"2017-01-13T12:08:38","date_gmt":"2017-01-13T11:08:38","guid":{"rendered":"https:\/\/www.horecatrends.com\/en\/?p=44836"},"modified":"2017-01-13T12:09:29","modified_gmt":"2017-01-13T11:09:29","slug":"the-krokodel-a-burgundian-croquette-with-frikandel-ragout","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/the-krokodel-a-burgundian-croquette-with-frikandel-ragout\/","title":{"rendered":"The Krokodel | A Burgundian croquette with frikandel ragout"},"content":{"rendered":"

For many Dutch snackers probably the solution: now you don\u2019t have to choose between a Kroket (croquette) or a frikandel. These are both typical Dutch snacks. The krokodel is a Burgundian croquette with frikandel ragout. Jeroen Balkenende and Freek Haverman living in Breda (in the South of the Netherlands) came up with the idea. They went to chef Guilaume de Beer from restaurant \u2018Breda\u2019 in Amsterdam. He rolled the first krokodellen by hand, so that they could taste it during the \u2018Frikandeldisco\u2019 in Amsterdam at Caf\u00e9 Sanders in September 2016. From there it went really fast.<\/p>\n

The Krokodel<\/strong><\/h3>\n

Jeroen Balkenende and Freek Haverman posted a video<\/u><\/a> on their Facebook of the making of the krokodel<\/u><\/a> by chef Guilame de Beer for the Frikandellendisco. Meanwhile it went really fast, sponsor of the Frikandellendisco Beckers, created the right recipe to mass produce the krokodel and during the Horecava they showed their product to the general public. They were also interviewed on Slam!FM. It\u2019s available as from 3 February.<\/p>\n

Gin Mayo<\/strong><\/h3>\n

It tastes really great with gin mayo<\/a>, so we heard!<\/p>\n","protected":false},"excerpt":{"rendered":"

For many Dutch snackers probably the solution: now you don\u2019t have to choose between a Kroket (croquette) or a frikandel. 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