The history of the croquette

From chic appetiser to snack for all.

The first writings about it can be found in Nicolas de Bonnefons’ ‘Les Délices de la campagne’ back in 1655. That is where ‘rissoles à frire’ are mentioned. Pasties rolled in breadcrumbs, fried or deep-fried. Filled with savoury ingredients. Served as a side dish, main course or as an appetiser. Risolles variations are found today in Portugal, Ireland, Poland, Brazil, New Zealand, Australia, and Indonesia.

In 1691, François Massialot, the head chef of the nobility in the era of Louis XIV wrote his famous cookbook ‘Le cuisinier roïal et bourgeois’. Massialot, who can be called the archetypal father of the croquette, wrote in that cookbook about the ‘croquet’ and not about the French word croquette.

The word croquette that was added to the French language in France in 1835. The croquette had a rich filling, was wrapped in breadcrumbs and deep-fried in lard (pork fat). Croquer is the French word for ‘nibble’.

Massialot’s book was reprinted in the Netherlands in 1734. And thus began the Dutch their croquette adventure, whereby they would eat no less than 300 million of them in 2020. Almost 180 million in the hospitality sector and 120 million at home. Croquettes are the third most eaten snack in the Netherlands in 2020.

In 1750, Petronella Calkoen wrote her book ‘kook en stoov’ (‘cook and bake’) 2 ‘croquette’ recipes. With fried parsley.

In 1830, a handwritten cookbook with croquette recipes can be found in the Amsterdam University Library. The croquettes are named 3 different ways: croquettes, kroket croquant en gehakjes (croquettes, croquette croquant and small minced meatballs). Fillings with shrimp, sweetbreads, beef and veal become the standard.

The croquette that was first eaten as a chic appetiser in the times of Louis XIV. Croquettes became increasingly more affordable and became more and more of a simple snack and a popular food of the folk.

The Dutch began to eat the croquette ‘out of the wall’, i.e. from automatic snack dispensers at snack bars. This was a way for Dutch bakers (pieces of meat in the croquette) and butchers (braised meat in the croquette) to carry on selling croquettes after closing times. From exquisite croquette to mass production snack.

Celebrity chefs and Bertyn are nowadays re-evaluating the croquette. Chefs fill them with expensive ingredients. Sophisticated and chic croquettes are finding their way to their guests this way. Bertyn makes the croquette organic, vegetarian and especially delicious. So that everyone gets to enjoy them.

See the products

verpakking van de vegetarische en biologische groente- kaas kroketten van Bertyn

Veggie & Bio Croquette – 3x Vegetable Cheese Croquettes

The vegetarian Jersey Cheese Mini Croquettes from Bertyn are packed with flavour and are artisanally made. On the inside you’ll find a delicious creamy ragout, prepared in flavouring stock, and […]

verpakking van de vegetarische en biologische groentekroketten van Bertyn

Veggie & Bio croquet – 3x Vegetable Croquettes

The vegetarian Vegetable Croquettes from Bertyn are packed with flavour and are artisanally made. On the inside you’ll find a delicious creamy vegetable ragout, prepared in a flavouring stock, and […]

verpakking van de vegetarische en biologische Jersey kaas kroketten van Bertyn

Veggie & Bio Croquette – 3x Jersey Cheese Croquettes

The vegetarian Jersey Cheese Croquettes from Bertyn are packed with flavour and are artisanally made. On the inside you’ll find a delicious creamy Jersey cheese and on the outside a […]

Veggie & Bio Croquette – 3x Oyster Mushroom Croquettes

The vegetarian Oyster Mushroom Croquettes from Bertyn are packed with flavour and are artisanally made. On the inside you’ll find a delicious creamy oyster mushroom ragout, prepared in a flavouring […]

verpakking van de vegetarische en biologische mini kroketten gevuld met Jersey kaas van Bertyn

Veggie & Bio Mini Croquette – 8x Jersey Cheese Mini Croquettes

The vegetarian Jersey Cheese Mini Croquettes from Bertyn are packed with flavour and are artisanally made. On the inside you’ll find a delicious creamy Jersey cheese and on the outside […]

Inspiration for cooking with seitan of Bertyn

Organic seitan from Bertyn is easy to use in vegetarian dishes. In classic dishes you can use seitan as a meat substitute. A meat substitute without cholesterol, with more protein than meat or fish and low in fat. Ideal on your veggie day. On this website you will find a lot of recipes for seitan.

view our recipes

Seitan recipe suggestions

recipe for high-protein, low-carb sausages for vegan pizza toppings

Quick homemade high-protein, low-carb sausages for pizza toppings

Recipe suitable for: 4 people | Difficulty: Easy | Preparation time: 1 minutes | Preparation time: 24 minutes | Total preparation: 25 minutes |Type: Lunch, Main dish, Meat substitute

View recipe
Fondue with seitan

Vegetarian fondue with seitan

Recipe suitable for: 4 people | Difficulty: Easy | Preparation time: 10 minutes | Total preparation: 10 minutes |Type: Main dish, Meat substitute

View recipe
vegetarian meatloaf with sour cherries made from Bertyn's instant protein vegan mix

Meatloaf with sour cherries

Recipe suitable for: 4 people | Difficulty: Easy | Preparation time: 5 minutes | Preparation time: 5 minutes | waiting time: 30 minutes | Total preparation: 40 minutes |Type: Main dish, Meat substitute

View recipe

Videos

The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”