Updated: Oct 16, 2019
The meat croquette is probably originally from France. In a cookbook from 1705 “Le cuisinier royal et bourgeois”, (first edition 1691) written by François Massialot (the cook of Louis XIV), there is already a recipe for croquets.
Culinary expert Johannes van Dam regarded this as the oldest recipe. This first croquet had the size of an egg.
The filling was prepared without béchamel sauce, but breaded, and then fried in lard.
The same filling was also packed and fried in dough, just like rissoles. In that form, the dish has existed since Roman times.
The oldest Dutch recipes of croquettes date from 1830 (private collection Johannes van Dam).
The oldest known Dutch recipe that appeared in printed form is from the cook of King Willem I in an appendix to the reissue of 1851 of the cookbook "Modern Cookery" by Maria Haezebroeck.
In the nineteenth century meat croquettes were breaded with fresh bread crumbs and baked in butter or lard in the frying pan (Henriette Davidis, Keukenboek, 2nd edition 1868). These croquettes, unlike the original 'royal predecessors', served mainly as the rest processing of cooked meat.
Croquettes were served in the early twentieth century as an intermediate in an extensive menu, after the soup and before the main course.
The development from chic intermediate to snack happened after the Second World War. In the course of time all sorts of variants have developed, except for the aforementioned types, for example, there are also satay croquettes, shrimp croquettes and asparagus croquettes.
Until about 1996 the croquette was the most sold snack through snack bars and cafeterias, but now the frikandel has passed the croquette more than the most eaten snack in the Netherlands.