Polish Krokiety


croq 17/06/2018

These Polish krokiety are full of a tasty pork and mushroom paté. Traditionally they can be made with sauerkraut and mushroom or cheese and mushroom fillings but this version is my personal favourite. They get their name from the crispy exterior that is similar to potato croquettes. This teamed with velvety paté, chunks of mushroom and soft pancake is a delight to eat.

Shout out to my amazing housemate, Nat for her mum’s recipe.

Makes 8


For the filling:

  • 150-200g pork and mushroom paté
  • ½ egg, beaten (use the other half in the pancake batter)
  • Salt and freshly ground pepper

For the pancake batter:

  • 5 heaped Tbsp plain flour
  • 1 egg + ½ egg leftover from filling
  • Milk, enough to make a batter the consistency of double cream

For the breadcrumbs:

  • 1 egg, beaten
  • 100g dried breadcrumbs
  • Salt and freshly ground pepper
  • Vegetable oil, for shallow frying


For the filling:

  1. Mix the paté in a small bowl with half the beaten egg.
  2. Season and set aside.

For the pancakes:

  1. In a medium mixing bowl combine eggs and flour and gradually add milk then mix until batter is smooth and there are no lumps. The batter should be runny. If it is not, add a little more milk.
  2. Over medium-high heat, warm a medium frying pan and brush it lightly with vegetable oil or butter.
  3. Pour ½ cup of batter into the frying pan and quickly distribute it over the surface of the pan. You can do this by tilting the pan back & forth until you have a large pancake with no gaps.
  4. As soon as the batter cooks and becomes firm, turn it over. Wait 5-10 seconds and remove it from the frying pan.
  5. Repeat until all the batter has been used. Place on a plate and set aside. This should make roughly 8 pancakes.

To assemble:

  1. Spread each nalesnik (Polish for pancake) with a tablespoon of paté filling and fold into rectangular shaped cubes.
  2. In a small bowl, beat the egg with a fork. Add salt and pepper to taste.
  3. Prepare separate bowl or plate with breadcrumbs and season.
  4. Cover each rolled crepe with egg and then breadcrumbs.
  5. Fry each krokiet in hot oil (just enough to barely cover the base of the frying pan) on each side until golden brown.
  6. Remove from the pan onto a plate lined with kitchen paper to drain before serving.

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