EIWITRIJK RECEPT · FASE 3 · SNACK

High-protein light croquettes

Snack favourite for Phase 3: light croquettes from the oven with lean chicken and wholemeal crust, wholemeal in moderation.

38 min totaal 2 porties 340 kcal p.p. 28 g protein

High-protein light croquettes bring the ultimate Dutch snack to the table in a lighter version. Instead of deep-frying, these little balls come out of the oven nice and crispy, filled with lean minced chicken and topped with a golden-brown wholemeal crust. Seasoned with mustard, parsley and nutmeg, they taste surprisingly close to the original, but a lot more responsible.

In Phase 3 of a protein diet, wholemeal products can make a measured return, and these croquettes play nicely into that. The lean minced chicken and egg provide a solid dose of protein that feeds your muscles and keeps you satisfied, whilst the wholemeal breadcrumb coating provides the carbohydrates that have a place again in this phase. That balance between protein and complex carbohydrates makes them a high-protein treat that fits the gradual build-up of your diet.

Lovely with a small pot of mustard for dipping and a fresh salad on the side. Also delicious as a warm part of an extended snack board.

Zo maak je het

  1. Preheat the oven to 200 degrees.
  2. Fry the minced chicken until crumbly and season with salt, pepper and nutmeg.
  3. Mix the cooled mince with mustard, parsley and half the breadcrumbs until you have a firm mixture.
  4. Roll into small balls, coat in the beaten egg and then in the remaining breadcrumbs.
  5. Place the balls on baking paper and bake for 18 minutes until golden brown.
  6. Serve warm with mustard.

Bewaren

Store the fried bitterballen covered in the fridge and eat them within two days. Reheat them in the oven or air fryer so the coating becomes nice and crispy again.

Variatietips

Replace the chicken mince with lean beef mince or turkey mince for a different flavour. A spoonful of finely chopped onion or a pinch of curry through the mixture gives the bitterballen just that bit more depth.

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