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.
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 […]
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 […]
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 […]
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 […]
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 […]
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
Recipe suitable for: 550 gram | Difficulty: Average | Preparation time: 10 minutes | Preparation time: 10 minutes | waiting time: 60 minutes | Total preparation: 80 minutes | Type: Main dish, Side dish, MarinadeView recipe
Recipe suitable for: 4 people | Difficulty: Easy | Preparation time: 15 minutes | Preparation time: 40 minutes | waiting time: 25 minutes | Total preparation: 80 minutes | Type: Appetizer, Lunch, SoupView recipe
Recipe suitable for: 4 people | Difficulty: Average | Preparation time: 15 minutes | Preparation time: 15 minutes | Total preparation: 30 minutes | Type: Main dish, SoupView recipe
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!View all videos
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“Seitan can be an excellent alternative to red meat in many dishes, and when used in conjunction with the right spices and seasonings, can taste very similar. It’s also loaded with protein — that’s what it is, after all. Wheat protein.” “Hail seitan? Damn right — if you’re looking for an alternative to red meat” cheatsheet.com