Brioche bun with rendang croquette
Winner 2024 
Some days you just crave a tasty and easy snack or a proper guilty pleasure lunch. I say: a croquette sandwich. I [Siebe Grijpma from @bbqmoods] recently visited The Butchery Flagship Store in Meppel and instead of regular croquettes, I found handmade artisan croquettes in all kinds of flavors. I took home the rendang croquettes and prepared them in the deep fryer, serving them on a brioche sausage bun with Atjar Kuning, sriracha mayonnaise and crispy chili oil. Trust me, this was unforgettable… absolutely delicious!
Preparing the rendang croquette sandwich
A croquette sandwich is of course not rocket science. But that is exactly why the quality of the croquettes and buns makes all the difference. With the right ingredients, anyone can make this. Make sure the buns are ready and refresh them in the oven by lightly wetting them and heating for about 5 minutes at 160 degrees Celsius. Prepare the Atjar, sriracha mayonnaise and crispy chili oil in advance and you are basically set.
Cooking the rendang croquettes
If the croquettes are thawed, fry them for about 4.5 minutes at 180 degrees Celsius. If they are still frozen, fry them for around 6 minutes at 170 degrees Celsius, otherwise they will brown too quickly.
Once the croquettes are ready, slice open the top of the bun and spread some sriracha mayonnaise inside. Add the Atjar Kuning on top, followed by the croquette. Finish with a nice drizzle of sriracha mayonnaise and some crispy chili oil.
Impossible to mess up and ridiculously tasty.
ENJOY!
