Polish Croquettes With Meat - Polish Krokiety With Meat - Step By Step Recipe
 Home » Poland » Polish Croquettes with meat – Polish Krokiety recipe If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta July 1, 2018 Last updated on April 29, 2025 No Comments Marta July 1, 2018 Last updated on April 29, 2025 No Comments 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! Looking for similar recipe? Try Traditional Polish meat pierogi. Traditional Polish Krokiety No ratings yet Total Time 3 hours Servings 8 pieces INGREDIENTS Filling 1 kg beef cut into big chunks2 carrots medium0,5 celeryparsley1 tsp pepper black0,5 tsp salt4 bay leaves5 grains allspice1,5 l water 1 kg beef cut into big chunks 2 carrots medium 0,5 celery parsley 1 tsp pepper black 0,5 tsp salt 4 bay leaves 5 grains allspice 1,5 l water Elastic pancakes 200 g flour all-purpose4 eggs500 ml milk2 tbsp oil vegetable0,5 tsp salt 200 g flour all-purpose 4 eggs 500 ml milk 2 tbsp oil vegetable 0,5 tsp salt Additional filling ingredients (to add when the filling is ready) 1 tsp marjoram1 tsp salt0,5 tsp pepper black1 breadroll soaked, recommended but optional2 tbsp parsley chopped2 eggs 1 tsp marjoram 1 tsp salt 0,5 tsp pepper black 1 breadroll soaked, recommended but optional 2 tbsp parsley chopped 2 eggs Coating 0,5 glas flour3 eggs0,5 salt0,5 glas breadcrumbs ideally fresh 0,5 glas flour 3 eggs 0,5 salt 0,5 glas breadcrumbs ideally fresh Frying 0,5 glas oil vegetable 0,5 glas oil vegetable INSTRUCTIONS Filling In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is tender.After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling, when the filling is too dry.Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning and broth, if needed. Add raw eggs into the stuffing. Mix all ingredients well. In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is tender. In the large pot cook together meat, vegetables, parsley, salt, pepper, allspice and bay leaves in hot water for 40-50 minutes or until the meat is tender. After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling, when the filling is too dry. After meat and vegetables are ready take them out from the pot and let them cool down. Keep the broth! We might need it for the preparation of the filling, when the filling is too dry. Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning and broth, if needed. Add raw eggs into the stuffing. Mix all ingredients well. Grind the meat and vegetables in a meat mincer. Squeeze the bread roll so it does'nt contain any water, add to the mixture with salt, pepper and marjoram. At this point try the mixture and correct the seasoning and broth, if needed. Add raw eggs into the stuffing. Mix all ingredients well. Prepare the pancakes In the large bowl mix flour, eggs, milk, oil and salt using a wire mixer.Take a large pan and heat it up on medium heat. You don't need oil to fry the pancakes. Use between 120-150ml of the mixture for every pancake. Fry each pancake on medium heat until done (the first side 2 minutes, the other one 1 minute).Set the pancakes aside. In the large bowl mix flour, eggs, milk, oil and salt using a wire mixer. In the large bowl mix flour, eggs, milk, oil and salt using a wire mixer. Take a large pan and heat it up on medium heat. You don't need oil to fry the pancakes. Use between 120-150ml of the mixture for every pancake. Take a large pan and heat it up on medium heat. You don't need oil to fry the pancakes. Use between 120-150ml of the mixture for every pancake. Fry each pancake on medium heat until done (the first side 2 minutes, the other one 1 minute). Fry each pancake on medium heat until done (the first side 2 minutes, the other one 1 minute). Set the pancakes aside. Set the pancakes aside. Roll the Krokiety Take one pancake and place it on the flat surface. Add 2 tablespoons of the filling in the middle of the pancake and press the filling toward the bottom (see the image attached), keeping it about an inch from the right, left and bottom. The section in the top should not contain the filling. Fold the bottom over the filling, fold the sides in and continue rolling. Take one pancake and place it on the flat surface. Add 2 tablespoons of the filling in the middle of the pancake and press the filling toward the bottom (see the image attached), keeping it about an inch from the right, left and bottom. The section in the top should not contain the filling. Take one pancake and place it on the flat surface. Add 2 tablespoons of the filling in the middle of the pancake and press the filling toward the bottom (see the image attached), keeping it about an inch from the right, left and bottom. The section in the top should not contain the filling. Fold the bottom over the filling, fold the sides in and continue rolling. Fold the bottom over the filling, fold the sides in and continue rolling. Coating Prepare three deep plates: one with flour, one with eggs and one with breadcrumbs.Add salt to the plate with an egg. Beat the eggs using the fork for few seconds to mix the ingredients.Carefully coat krokiet with flour, egg and lastly breadcrumbs. Don't skip the flour! Otherwise your coating will go off the pancake while frying! Prepare three deep plates: one with flour, one with eggs and one with breadcrumbs. Prepare three deep plates: one with flour, one with eggs and one with breadcrumbs. Add salt to the plate with an egg. Beat the eggs using the fork for few seconds to mix the ingredients. Add salt to the plate with an egg. Beat the eggs using the fork for few seconds to mix the ingredients. Carefully coat krokiet with flour, egg and lastly breadcrumbs. Don't skip the flour! Otherwise your coating will go off the pancake while frying! Carefully coat krokiet with flour, egg and lastly breadcrumbs. Don't skip the flour! Otherwise your coating will go off the pancake while frying! Frying Preheat the oil on the medium heat.Place krokiety in hot oil, fry until golden brown, about one minute on each side (all the sides!) Preheat the oil on the medium heat. Preheat the oil on the medium heat. Place krokiety in hot oil, fry until golden brown, about one minute on each side (all the sides!) Place krokiety in hot oil, fry until golden brown, about one minute on each side (all the sides!) Serving Serve with clear beetroot broth. If you don't have one eat krokiety on their own or prepare mushroom sauce. It's not typical, but it will do;) Serve with clear beetroot broth. If you don't have one eat krokiety on their own or prepare mushroom sauce. It's not typical, but it will do;) Serve with clear beetroot broth. If you don't have one eat krokiety on their own or prepare mushroom sauce. It's not typical, but it will do;) NOTES Serve with clear beetroot broth on the side. You can fry krokiety as soon as they are ready! Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.